Equipment
Ingredients
Crust & Finish
- 450 g puff pastry, thawed if frozen, kept cold
- 1 egg, beaten
Filling Layers
- 400 g mashed potatoes, chilled
- 150 g sharp cheddar cheese, grated
- 250 g swiss chard, stems removed, leaves chopped
- 15 ml olive oil
- 1 garlic, minced
- 350 g roast turkey, shredded or roughly chopped
- 120 ml turkey gravy, cold and gelatinous
- 300 g roasted squash, cubed or lightly mashed
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F.
Heat olive oil in a skillet over medium heat. Add the minced garlic and chopped Swiss chard, cooking until completely wilted. Drain thoroughly to remove excess moisture and set aside to cool.
In a mixing bowl, toss the shredded leftover turkey with the cold gravy until evenly coated.
Roll out one sheet of puff pastry and drape it into the deep-dish pie plate, gently pressing it into the corners without stretching the dough.
Spread the chilled mashed potatoes evenly over the bottom of the pastry crust. Sprinkle half of the grated cheddar cheese directly over the potatoes.
Distribute the drained, cooled Swiss chard in an even layer over the cheese.
Pack the gravy-coated shredded turkey tightly on top of the Swiss chard layer.
Add the roasted squash as the final filling layer, pressing down gently to compact the pie. Top with the remaining grated cheddar cheese.
Drape the second sheet of puff pastry over the pie. Trim the excess overhang, crimp the edges tightly to seal the top and bottom crusts, and cut four small slits in the center to vent steam. Brush the entire top with the beaten egg.
Bake the pie on the middle rack for 45 minutes, or until the pastry is puffed and deep golden brown, and the internal temperature reaches 74°C/165°F.
Remove the pie from the oven and allow it to rest at room temperature for 15 minutes before slicing.
Chef's Notes
- Temperature management is the secret to a great layered pie. Using cold leftovers prevents the puff pastry butter from melting before it hits the oven, guaranteeing maximum flake.
- Do not skip the structural base of mashed potatoes. They act as a sponge to absorb juices from the turkey and greens above them, protecting your bottom crust.
- If your leftover gravy is very thin, consider reducing it on the stove or mixing it with a teaspoon of cornstarch before combining it with the turkey to maintain a sliceable pie structure.
- To achieve perfectly clean slices, use a sharp serrated knife to cut through the delicate top layers of pastry before pressing down through the dense filling.
Storage
Refrigerator: 4 days — Store tightly wrapped. Best reheated in the oven to re-crisp pastry.
Freezer: 2 months — Freeze unbaked or baked. If baked, thaw overnight in fridge before reheating.
Reheating: Reheat slices in a 175C/350F oven for 15-20 minutes until warmed through and pastry is crisp.
