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Creating Great Meals with Leftovers!

Struggling with mountains of left over turkey?

Do I hear you shout “Not the Coronation Chicken recipe again Jane!”?

Well Baa Humbug, just because it is my absolute favourite for Christmas leftovers! But I will not bore you again. You can easily scan back and find the recipe in my blog or on social media.

I know, that for a lot of you, it is a staple, no matter what the time of year!

Here is a recipe that i created for “The 12 Menus of Christmas”, the first book that Lisa and I wrote under are pseudonym “Foodies Across the Pond”, which has just been put “On Sale”! I think that it is a winner!

Of course, it is a take on Coronation Chicken, and of course, it contains mango chutney, but I happen to think that it is quite delicious. (A case of blowing my own trumpet!)

Turkey Coronation Pie

I am an “ardent” chutney maker and a bit of a mango chutney snob, therefore I have to recommend using a great quality mango chutney in this pie, offering what’s left in the jar on the side.

Serves 6


500g / 1 lb block shortcrust pastry

About 500g / I lb of cooked leftover turkey

1 onion, finely diced

2 cloves garlic finely chopped

2 tablespoons of your favourite curry powder

Pinch of cinnamon

Pinch nutmeg

Pinch ground coriander

25g / 1 oz ground almonds

50g / 2oz dried apricots

3 tablespoons of good quality mango chutney

300ml double cream

1 tablespoon fresh coriander chopped

1 tablespoon vegetable oil

1 egg


Heat the oil in a large pan. Fry the onion for about 5 minutes until softened.  Add the garlic and all the dry spices and cook for a few minutes.

Add the apricots, almonds, chutney, cream & left over turkey.  When it is bubbling and remove from the heat and cool.  Stir through the chopped coriander & season.

Pour into a pie dish.

Preheat the oven to 200 ‘c / 400’f / Gas mark 6.

Roll out the pastry and cut a circle that will cover the pie dish.  Beat the egg and brush a layer around the edge of the pie dish. 

Lay the pastry disk over the filling mix in the casserole dish. Cut away any excess pastry and crimp the edges so that they look attractive.  Decorate with cut out pieces of pastry, cut a vent in the centre to enable steam to escape and glaze the whole surface with egg. 

Cook in the oven for 30 minutes until golden.

If you have lots of vegetables left over from Christmas day these can be added as well, but maybe hold back on the sprouts?

If you have time, add an extra strip of pastry to the edge of your pie dish and press down. Apply egg and then add the lid. Press firmly down and crimp. This should help with shrinkage of the pastry. And who doesn’t like more pastry?

Apologies, I believe that Christmas orders wiped us out of our Myrtle’s Mango Chutney. It will be back in the New Year. If you were lucky enough to nab a jar, I hope that you loved it.

If you try it, let me know what you think. Did you tweak the recipe? Please send me a photo!

Jane xx

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