Those Thanksgiving leftovers are usually eaten in turkey and cranberry rolls, remembering that cold turkey needs salt to pep it up. I had one of those, and decided to use the rest in a pie. I made a shortcrust pastry base and a puff pastry top. The former I made myself, the latter was made from a piece of Jus-rol (it takes too long otherwise). I heated a quarter pint of milk with a spoon of cornflour to thicken it, then added a quarter cup of chicken stock and a couple of shakes of Mrs Dash’s mixed herbs. I put the pieces of turkey into this to heat up and simmer a while, then poured it into the pie base, put the top on, sealed it, crimped the edges, made two slits in the middle, and brushed the top with beaten egg.
It had half an hour in a 180 oven, then I let it rest 5 minutes before serving it with sautéed mixed peppers, using the liquid from them as a gravy on the pie crust. It was very good indeed, moist, delicious, and an excellent use for leftover turkey.