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Home » Recipes » Leftover Turkey, Mashed Potato, and Broccoli Puff Pastry Pie with Cheddar Sauce

Leftover Turkey, Mashed Potato, and Broccoli Puff Pastry Pie with Cheddar Sauce

November 17, 2014 by Faith 8 Comments

Leftover Turkey, Mashed Potato, and Broccoli Puff Pastry Pie with Cheddar Sauce

The weekend after Thanksgiving is always pretty hectic around here.

On Friday we put up the Christmas decorations, which involves getting them out of storage, sifting through them as we reminisce, and arranging them just-so. (My mom is the one who makes sure they’re arranged “properly”. She likes to let us all think we’re helping, but as soon as we leave the room she’ll rearrange something if it wasn’t laid out exactly as she likes it laid out. It’s pretty hilarious when we catch her in the act!)

We usually try to whip up a batch or two of our favorite Christmas cookies, as well as watch one of our favorite holiday specials on TV. And if there’s time (or a bargain that’s just too good to pass up), we’ll brave the mall.

Leftover Turkey, Mashed Potato, and Broccoli Puff Pastry Pie with Cheddar Sauce 2

Between all that, there really isn’t much time for cooking. It’s a good thing there are always tons of leftovers from Thanksgiving, but there are only so many nights in a row that I can eat the same turkey dinner. This meal is a fun one to switch things up while still making use of leftovers.

Leftover Turkey, Mashed Potato, and Broccoli Puff Pastry Pie with Cheddar Sauce 3

The inspiration for this meal came from a couple different sources.

First, there’s the ubiquitous turkey and mashed potatoes leftover from Thanksgiving dinner (side note: if you’re looking for more ideas on how to use up mashed potatoes, my Garlicky Mashed Potato Cakes with Raspberry Ginger Mustard Chutney is another favorite). I wanted a dish that would allow me to reinvent these leftovers into a completely new meal.

Then I saw Samosa Pie on Foodess and inspiration struck. I had broccoli in my fridge as well as the makings of cheese sauce…why not make a puff pastry pie?

Leftover Turkey, Mashed Potato, and Broccoli Puff Pastry Pie with Cheddar Sauce 4

It was fate. And I can guarantee you I’ll be making this again the weekend after Thanksgiving.

Oh, and just one other thing; the really nice thing about this recipe is that if need be (to help you clear out even more leftovers!), you can easily whip up another pie and stash it in the freezer (full directions are in the Notes below).

Leftover Turkey, Mashed Potato, and Broccoli Puff Pastry Pie with Cheddar Sauce 5

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Leftover Turkey, Mashed Potato, and Broccoli Puff Pastry Pie with Cheddar Sauce
Prep time:  15 mins
Cook time:  45 mins
Total time:  1 hour 0 min
Yield: 1 (8 by 8-inch) dish, or about 4 to 6 servings
 
Ingredients
  • Butter, to grease the dish
  • 2 cups leftover mashed potatoes
  • 1½ cups cooked, chopped leftover turkey (or chicken)
  • 1 lb (450 g) broccoli, cut into bite-sized florets
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 1 cup (240 ml) low-fat milk, at room temperature
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon smoked sweet paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 4 oz (115 g) sharp cheddar, shredded
  • 1 sheet frozen puff pastry (I used ½ of a 17.3 oz package), thawed in the fridge overnight
  • 1 egg, lightly beaten with 1 tablespoon water (for eggwash)
Instructions
  1. Preheat oven to 400F; grease an 8 by 8-inch casserole dish with butter.
  2. Taste the mashed potatoes and add salt and pepper as necessary. Also, if they’re very dry and crumbly, stir in a little milk until you can stir them together (don’t add too much though – they should not be soupy!). Spread the mashed potatoes in the bottom of the prepared dish. Top with the chopped turkey.
  3. Bring a medium saucepan of water to a rolling boil; season the water with salt, add the broccoli, and cook until crisp-tender, about 1½ to 2 minutes. Drain the broccoli and set aside to cool.
  4. Add the oil to a medium saucepan over medium heat; add the onion and cook until softened, but not browned, about 5 to 7 minutes; add the garlic and cook 1 minute more, stirring constantly. Add the flour and cook 1 minute; whisk in the milk, Dijon, Worcestershire, paprika, salt, and pepper, and bring to a simmer, whisking frequently. Turn off the heat and whisk in the cheese until smooth.
  5. Add the broccoli to the casserole dish on top of the turkey, and spread the cheese sauce on top; let it cool slightly (this is so that the puff pastry isn’t going on top of hot sauce, which may cause it to not rise properly).
  6. Unwrap the thawed puff pastry, roll it out on a lightly floured surface, and place it on top of the casserole, tucking the sides down into the dish. Brush a little eggwash on top (there will be extra – do not try to use it all), and cut a few slits in top for steam vents.
  7. Bake until the pastry is puffed and golden, about 25 to 30 minutes. Cool slightly before cutting and serving.
Notes
How to Freeze: If you want to freeze this dish, before putting the puff pastry onto the casserole, wrap the entire casserole well with plastic wrap and freeze it for up to 3 months. The night before you want to make it, thaw it overnight along with a sheet of puff pastry. Once thawed, put the puff pastry on top and bake the casserole as directed.
3.5.3251

Filed Under: Recipes Tagged: Broccoli, Cheddar, Cheese Sauce, Freezer-Friendly, How to Use Leftover Mashed Potatoes, How to Use Leftover Thanksgiving Turkey, Make-Ahead Meals, Mashed Potatoes, Puff Pastry, Thanksgiving Leftovers, Turkey

Comments

  1. Joanne says

    November 22, 2014 at 9:58 am

    Leftovers are the best and worst part of Thanksgiving! Best because YUM and worst because they last FOREVER. Love this as a way to make them new again!

    Reply
  2. Leslie G says

    November 18, 2014 at 8:28 am

    I am definitely going to try it!

    Reply
  3. Julia says

    November 17, 2014 at 10:33 am

    Don’t tell the Thanksgiving authorities, but I tend to enjoy the re-purposed Thanksgiving leftovers more than the actual feast itself. There’s just so much you can do with all those food items – enter: puff pastry pie. How genius is this thing??? I love the way you think, m’dear!

    Reply
  4. Erica says

    November 17, 2014 at 7:42 am

    That story about your Mom ….my Mom is the SAME way! Cracks me up. Sounds like the perfect black Friday to me. Since I have to teach this black Friday and we have family pictures planned….this would make for the perfect dinner

    Reply
  5. Katerina says

    November 17, 2014 at 5:17 am

    Simply mouthwatering Faith! I love all the flavors!

    Reply
  6. Rosa says

    November 17, 2014 at 4:50 am

    A wonderful idea! Leftovers are so great and this dish is perfect.

    Cheers,

    Rosa

    Reply

Trackbacks

  1. Over 25 Great Ways to Use up Your Thanksgiving Leftovers says:
    November 9, 2016 at 7:56 pm

    […] Leftover Turkey Pastry Pie with Cheddar Sauce […]

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  2. It's National Seafood Month: Crab cakes with cheddar cheese sauce says:
    February 13, 2015 at 7:36 am

    […] make cheddar sauce:Place butter and flour in medium saucepan. Heat over medium heat, stirring constantly, until butter […]

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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