Monday, November 28, 2011

Crispy Sage Pastry Topped Pot Pie with Fennel Apple Slaw

Aaahh...Thanksgiving leftovers.  Most people love them.  I don't.  I'm a leftover person for sure, but it has to be something like Chinese, Mexican, stew or Pizza.  Something with a lot of flavor initially that gets better with time. For some reason, the leftovers at Thanksgiving are never very appealing.

This year, we had really not much beyond turkey and gravy left, which was completely fine with me.

A partial box of phyllo pastry in the freezer beckoned to me when I was gazing in there for a Saturday night dinner idea.  I had the requisite celery, onions and carrots in the fridge along with a really nice piece of turkey.  So with a little prep work, the leftover gravy fortified with a bit of white wine and a simmer I had the filling done in about 20 minutes.

The phyllo came together as an on-the-fly recipe.  A tiny bunch of sage I had found at the bottom of my veggie box the day after Thanksgiving was sitting in a juice glass-turned-mini-vase and looking so inviting and perfect to go with the sage-flavored turkey in the filling.  Going through the motions of pulling off the leaves and chopping gave me time think about how much I like brown butter, sage and parmesan on my popcorn, so I brought out the parm to add to the mix. (I'm the mouse in "If You Give a Mouse a Cookie" when it comes to cooking.)  After the butter brushing and layering with sage, black pepper and parm , the final baked result was this beautifully flaky pastry that would have been a great snack by itself. 
But perched on top of the filling it became a much quicker, crispier and delicate pot pie over the traditional heavy two-crust recipe.  If you don't have phyllo (which I normally don't, but had leftover from a catering gig.) You can make a single pie-crust (great gluten-free version) and mix in sage, black pepper and parmesan.  Dock the crust (prick it well with a fork) then bake it flat on a cookie sheet. Serve on top just like this.

With a shaved bulb of fennel and a Granny Smith apple left from pie-baking, we had a lemony fresh side side salad in minutes.  This does work equally great with leftover chicken or pork.

CWYG Stats
Seasonal produce:  celery, carrots, onions (or leeks),  fennel, apple, sage

The List items:   garlic, parmesan, butter, white wine, lemons, pie crust ingredients (flour--GF or regular, salt, butter), leftover turkey, chicken or pork

Crispy Sage Pastry Topped Pot Pie with Fennel Apple Slaw
1 tbsp olive oil
2 cups chopped onion
1 cup each chopped carrots and celery

3 cloves garlic, chopped
1 cup white wine
4 cups chopped cooked turkey or chicken
3 cups leftover gravy*

Crispy Sage Pastry (Or sub as mentioned above with pie crust)
10 sheets of phyllo
4 tbsps butter, melted
3 tbsps chopped sage
3 tbsps grated parmesan
black pepper to taste

Fennel Apple Slaw
1 bulb fennel, shaved
1 Granny Smith apple, thinly sliced or matchsticks
juice of 1/2 lemon
drizzle of honey
1 tbsp olive oil
sea salt to taste

Preheat oven to 350 degrees. 

Saute the onion, carrots, celery and garlic in the olive oil until softened.  Add the white wine and cook until it has mostly reduced.  Add the turkey and gravy.  Simmer on medium low while you make the pastry.  (If the gravy breaks down and is too thin, make a cornstarch slurry and blend it in by teaspoonsful until it is the consistency of a thick stew.)

To make the pastry (unless you have made pie crust, then follow directions in body of post.), brush each layer of phyllo with buter and sprinkle with sage, parm and pepper.  Brush the top layer with butter and lightly sprinkle with sea salt or kosher salt and pepper.  Cut into 4" rectangles or triangles or you can cut to the size of the top of the bowl. 

Bake for 10-15 minutes or until well browned and flaky.

While pastry is baking, stir together all the slaw ingredients and let stand until ready to serve.

When pastry is ready, serve on top of the filling and serve the fennel apple slaw alongside.

*If you didn't have leftover gray, you can make a quick version with freshly chopped herbs, 3 cups of chicken broth and 3 tbsps of cornstarch.  Whisk it all together and use in place of gravy.  It will thicken as it comes to a boil.
Print Page Copyright 2011 Christi Flaherty, Cook What You've Got

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