Giant Vol Au Vent with Turkey, Leeks, Pancetta and Plenty of Gruyére Cheese
The perfect recipe for using up your leftover turkey!
I love Christmas food. I love how every meal is a celebration. I love how at every meal, all anyone does is talk about the next one. I love the camaraderie in the kitchen, the conferring about when to put the turkey in, standing next to each other peeling potatoes, the mishaps that inevitably occur. The snacks, the meals, the canapés, the cheese. I love it all. But perhaps the part I love the most is the leftovers.
Don’t ask me why, but somehow everything tastes better the next day. And I look forward to the Boxing Day sandwich all year. All the best bits of the Christmas lunch sandwiched together with butter and mayonnaise in soft squishy white bread. Oh it’s just heaven. Nothing can beat it and I feel the same way about that slightly weird week between Christmas and New Year when no one knows what day it is. The week of cheese, endless jacket potatoes, ham with every meal, too many mince pies and turkey leftovers. The leftover turkey pie is for me, a particular highlight. But this year, might I suggest that instead of a pie, or perhaps as well as, you make this giant vol au vent instead. All the cosy deliciousness of a pie but just a little bit snazzier.
I’ve used left over turkey, leeks and crispy pancetta for this and it’s then finished off with lots of grated gruyére cheese and a sprinkling of chopped chives. Really so good. Highly recommend. But honestly? This is a chance for you to use up your leftovers and make this your own. Brussel sprouts would be an excellent addition, as would chopped Christmas ham, chestnuts, or cheese from the cheeseboard. All would be delicious. Or use up your turkey but go old school and add lots of mushrooms and garlic and maybe some Parmesan and parsley. Or use the filling from this pie - you won’t regret it!
I would say this serves 4-6 depending on what you want to serve with it. I would highly recommend some buttery mashed potato and peas. Or a lovely crisp salad and some tenderstem broccoli.
Serves 4-6