Holiday Leftover Pies!

November 28, 2016

img_5322

Who out there has leftovers? I bet one or two of you do if your Thanksgiving feasts looked anything like ours did. Well boy oh boy do I have an awesome recipe for you today… Holiday Leftover Pies! Now I will admit, this might be a bit of a replay on my part, but I got the idea from those delicious Pirozhki’s that I blogged about a couple of weeks ago. Pirozhkis are little Russian yeast buns which have been stuffed with ground beef, leeks and cheddar. Quite yummy as you can imagine. So I was thinking about them. Well, them and the fact that the Husband loves the day-after Thanksgiving sandwich. You know – the Thanksgiving dinner -turkey, stuffing, mashed potatoes and gravy – squished between two slices of bread. Yeah, well he loves it…quite possibly more than he likes the original Thanksgiving Day feast. So, combining the two thoughts, I stuffed these little Thanksgiving Pirozhkis with leftover turkey and all the trimmings, baked ’em up and let me tell you…They were Awesome! Dare I say even better than the sandwich version.

img_5330

And the fact that you are working with a filling that has spent at least one day in the fridge is a big benefit as well. I mean cutting off a slice of gravy to add to the filling rather than working with a hot liquid version when stuffing dough is a far superior experience. Just take a few moments to dice up any meat into bite sized cubes and the rest is easy-peasy. The total amount of filling, whatever leftovers you might have on hand, should be about 2 – 2 1/2 Tablespoons per bun. And I will say that when you pinch the folded over dough together to seal the bun, don’t hold back! Give it quite a pinch or use a fork like you would in making a pie crust to ensure that the bun edges stick together and don’t pop open in the oven. But if they do, no worries. I assure you, it won’t effect the taste one little bit!

img_5323

These Day-After Leftover Pies will be a tradition after every holiday feast from this day forward, I can assure you. We’re already thinking ahead to Christmas when we’ll have leftover prime rib, mushrooms, mashed potatoes and gravy. Drool, drool, drool! So I just had to share this with everyone. If you’ve already gobbled down all your Thanksgiving leftovers, keep these in mind for Christmas. You, and whomever you decide to share with, will be delighted!

img_5339

Holiday Leftover Pies

  • Servings: 16 pies
  • Difficulty: easy
  • Print

Holiday Leftover Pie dough recipe from: King Arthur Flour

Ingredients:

For the Dough:

  • 4 cups (17 oz /482 grams) All Purpose Flour
  • 1/4 cup (1 oz./28 grams) Vermont Cheese Powder (don’t have cheese powder? you can substitute grated parmesan or leave it out altogether.)
  • 1/2 cup (4 oz./113grams) sour cream
  • 1/4 cup (4 tablespoons, 2 oz./57grams) soft unsalted butter
  • 1/2 cup (4 oz./113grams) warm water
  • 2 large eggs
  • 2 tablespoons (7/8 oz./25grams) sugar
  • 1 1/2 teaspoons salt
  • 2 teaspoons instant yeast

For the filling:

  • Whatever leftovers you have, such as: diced turkey, stuffing, mashed potatoes, gravy & cranberry sauce

Directions:

To make the dough: Combine all the dough ingredients and mix and knead — by hand, mixer, or bread machine — until a soft, smooth dough forms.

Transfer the dough to a lightly greased bowl, cover, and allow to rest for about 90 minutes, until puffy but not necessarily doubled in bulk.

Divide the dough into 16 equal pieces; if you have a scale they’ll weigh about 2 ounces each. 

Shape the pieces into balls, and place them on lightly greased or parchment-lined baking sheets, leaving about an inch between them. 

Cover the dough balls, and allow them to rest for about 15 minutes.

Ready your leftovers. Don’t reheat them, leave them cold. They will be much easier to work with.Chop any large pieces of meat into a smaller dice.

Shape each ball into a flattened round about 5″ in diameter, brush the surface with some of the egg/water wash, and place 2 tablespoons of filling onto the center of each round. 

Pull the dough over the filling, pinching two opposite edges together tightly, to seal in the filling; it should look like a dumpling. 

Place the buns on two lightly greased or parchment-lined baking sheets. Cover the buns, and allow them to rise for 1 hour, or until puffy.

Towards the end of the rising time preheat the oven to 400°F.

Brush the buns with the remaining egg wash. Bake the buns for 15 to 20 minutes, until golden brown. It’s OK if some of the seams have come undone and the filling is visible; they can be prettier that way!

Remove the buns from the oven and allow them to cool for 5 to 10 minutes before serving.

Store any leftover buns in the refrigerator.

Enjoy!

Holiday Leftover Pies brought to you by: Runcible Eats (www.leaandjay.com)

Useful Links for Kitchen Tools & Ingredients for Holiday Leftover Pies:

6 Quart Dough Rising Bucket

Norpro 2 Tablespoon Cookie Scoop

SAF Instant Yeast

Vermont Cheese Powder

 


Sesame-Spiced Turkey Meatballs & Smashed Chickpea Salad

August 22, 2014

IMG_8795

Hold everything! Stop what you are doing and lookie here!!! I think this might be my favourite new recipe that I’ve made this summer. Sesame-Spiced Turkey Meatballs & Smashed Chickpea Salad. It is just perfection on a hot and steamy summer’s evening, though we loved this so much I think it will continue to appear on our dinner table well into the Fall and Winter. This meal is fresh and light yet also hearty and filling at the same time. The meatballs are spicy and tender and that chickpea salad is amazing. So flavorful, zesty and served refreshingly chilled.

IMG_8798

I found this recipe in Deb Perlman’s Smitten Kitchen Cookbook. It was just brilliant. As usual, she knocked it out of the park. If you don’t have this cookbook yet, you simply must go out and get it tonight. I’m serious. It is without a doubt a kitchen essential! And while you’re shopping for the cookbook, make sure you pick up some new spices as well. I love to go spice shopping and can’t seem to make it out of a Penzey’s store without laying down some serious bucks. That place should have some sort of flashing cautionary lights. I totally lose control there. But back to the recipe at hand…The two spices that are used in this recipe, but might not be hanging out in your spice rack at home are Aleppo Pepper and Ground Sumac. Both are often used in Mediterranean and Middle Eastern cuisine. Aleppo pepper is rated moderately hot on the pepper scale and imparts a tart, ancho chile like flavour. Ground Sumac is made from the ground berries of the sumac bush and adds a tangy, lemony zing to foods.

IMG_8771

The husband loves meatballs! He loves the cocktail variety, the ones on top of spaghetti, and the ones stuffed into subs. I mentioned this before when I shared a recipe with you for Konigsberger Klopse (German Meatballs). So I’m always on the lookout for a good meatball recipe. He was completely over the moon with this one. As I’m sure you will be when you taste it. So what are you waiting for, get cooking!

IMG_8782

Sesame-Spiced Turkey Meatballs & Smashed Chickpea Salad

  • Servings: 4
  • Difficulty: easy
  • Print

recipe from: Smitten Kitchen Cookbook by Deb Perlman

Ingredients:

For the meatballs:

  • 1 lb (455 grams) ground turkey
  • 2/3 cup (40 grams) fresh bread crumbs
  • 1/4 cup (60 ml) water
  • 1 teaspoon table salt
  • 1 large egg
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon Aleppo pepper
  • Pinch of cayenne pepper
  • 2 Tablespoons (15 grams) sesame seeds, toasted
  • olive oil to coat pan

For the Chickpea Salad:

  • 1 3/4 cups (440 grams) cooked chickpeas, drained and rinsed
  • Handful of pitted, halved, and very thinly sliced green olives
  • 1/2 teaspoon ground sumac, plus more for garnish
  • 1/2 teaspoon smoked paprika (we do like our spice!)
  • Chopped fresh cilantro (Deb uses parsley, but we love cilantro, so…)
  • 2 Tablespoon (30 ml) freshly squeezed lemon juice
  • 1 small garlic clove, minced
  • Pinch of cayenne pepper
  • 1/4 teaspoon table salt
  • Olive oil

Directions:

Preheat oven to 400 ° F. Combine all of the meatball ingredients in a medium bowl with a fork, breaking up the clumps of meat until ingredients are well combined. Form the turkey mixture into golf-ball sized meatballs. Arrange them on a parchment paper lined baking tray.

Heat oil in a large ovenproof sautè pan. Brown the meatballs in batches, taking care not to crowd the pan. Transfer the meatballs to a paper-towel lined tray and continue cooking until all of the meatballs have been browned.

Discard the oil and wipe all but a thin layer from the pan. Return all of the meatballs to the pan and transfer to the preheated oven. Bake until a thermometer reads and internal temperature of 160 to 165°, or about 10 to 15 minutes.

Meanwhile, prepare chickpea salad. Mix all of the ingredients with the exception of the olive oil in a medium-sized bowl. Very lightly smash the chickpea mixture with the back of a fork or a potato masher. Continue to smash the chickpeas until you reach a consistency somewhere between hummus and a coarse chop. Dress the chickpeas with a drizzle of olive oil and stir to combine. Salt and pepper to taste.

Serve meatballs with the chickpea salad.

Enjoy!

Sesame-Spiced Turkey Meatballs & Smashed Chickpea Salad brought to you by: Runcible Eats (http://www.leaandjay.com )

 


%d bloggers like this: