Zero Waste Creamy Turkey Pie | Boursin Cheese
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Recipe

Creamy Turkey Zero Waste Pie

with Boursin Garlic & Herbs Cheese

Nothing screams comfort like a big golden pie. This is a really versatile affair, and you can pretty much use up all your Christmas Day leftovers. Even adding a spoonful of cranberry sauce isn’t off limits. The creaminess of the Boursin goes so well with the turkey & do make sure to use brown meat as well for extra flavour.

View the Ingredients List

  • Level easy

  • Prep time 15 MIN

  • Cook time 40 MIN

  • Total time 55 MIN

Directions

Your Turn To Create

For The Zero Waste Pie
  • Preheat your oven to 180°C fan/200°C non fan/gas mark 4.
  • Start by making your pie filling. Heat a splash of oil in a large pan and add the bacon lardons, chopped onion and thyme, cook over a medium heat for a few minutes. Add the turkey meat, mixed leftover vegetables and if you have some, the leftover stuffing. If you have any pigs in blankets pop those in too.
  • In a separate saucepan over a medium heat mix the Boursin, cream and creme fraiche and mix to a creamy consistency. Pour this over your turkey mix and stir through well.
  • Get a deep large pie dish. Dust a clean surface with some flour and roll your pastry out so it’s just bigger than the size of your dish. Generously spoon the turkey mixture into the pie dish. Carefully place the puff pastry sheet on top of your pie mix and crimp the edges with a fork. Brush the pastry with the egg mix and using a knife make a hole in the centre of the pie to allow the steam to escape for a nice crisp top. Pop the pie in the preheated oven and bake for around 40 minutes or until the pastry is puffed and golden.
  • When the pie is ready, serve with a nice generous splash of any leftover gravy and some green vegetables or carrots for a delicious no waste meal.
  • Serves 4

  • 500g Pre-made puff pastry

  • 600-700g Cooked white or dark turkey meat, chopped

  • 2-3 Rashers of bacon, sliced

  • 1 Small white onion, chopped

  • Mix of leftover cooked vegetables, chopped

  • Any leftover stuffing (optional)

  • 150g Boursin Garlic & Herbs

  • 100ml Double cream

  • 2 tbsp. creme fraiche

  • Few sprigs of fresh thyme

  • 1 egg, beaten

  • Small splash of oil

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