TURKEY PIE WITH POTATOES, SQUASH, CHARD AND CHEDDAR

Turkey Pie With Potatoes, Squash, Chard and Cheddar image

This layered savory pie is basically a complete dinner encased in pastry, and quite an elegant way to have Thanksgiving leftovers (though it can be made any time of year). Serve it with gravy and cranberry sauce, or keep it light with a refreshing green salad.

Provided by David Tanis

Categories pies and tarts, main course

Time 1h30m

Yield 10 servings

Number Of Ingredients 12

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Ingredients

1 pound frozen puff pastry sheets, thawed, or homemade flaky pie dough
2 ounces thick-slice bacon, cut into lardons
1 small onion, very finely diced
2 cups chopped cooked chard or other greens, squeezed dry and cooled
Salt and pepper
1/2 teaspoon crushed red pepper flakes
2 cups leftover mashed potatoes (from about 2 pounds potatoes), cooled
6 ounces coarsely grated sharp Cheddar (about 2 cups)
2 cups chopped cooked dark turkey meat, or a mixture of dark and white meat
2 teaspoons chopped rosemary
2 cups leftover mashed squash (or roasted cubes), cooled
1 beaten egg, for glaze

Steps:

Heat oven to 400 degrees. Roll puff pastry into 2 rounds, one 12 inches in diameter, the other 10 inches in diameter. Line the bottom and sides of a 9-inch springform pan with the larger round. Refrigerate lined pan and remaining pastry round while preparing the filling ingredients.
Put a skillet over medium heat and add bacon. Cook until barely crisp and add onion, stirring until softened, about 2 minutes. Combine bacon-onion mixture with cooked chard and season with salt, pepper and red pepper flakes.
Layer the ingredients into the pastry: First make an even layer of the mashed potatoes, covering the bottom completely. Sprinkle with a handful of grated cheese. Mix turkey meat with rosemary and season with salt and pepper. Distribute in an even layer and sprinkle with a handful of cheese. Add a layer of chard-bacon mixture and cheese, followed by a final layer of squash and cheese.
Fit the smaller round of pastry on top and crimp together with bottom pastry, leaving the crimped edge inside the rim. Brush top with beaten egg and cut 2 or 3 vent holes in the surface with a paring knife.
Bake for 20 minutes, then turn heat to 350 degrees and continue to bake for 40 minutes more, or until an instant-read thermometer registers 160 degrees. Let rest 5 minutes, then carefully remove sides of springform pan. If sides of pie seem soft, bake for another 10 minutes with sides removed. Let rest for 15 minutes before serving. If desired, serve with gravy or a green salad.

Nutrition Facts : @context http, Calories 357, UnsaturatedFat 13 grams, Carbohydrate 31 grams, Fat 21 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 496 milligrams, Sugar 1 gram, TransFat 0 grams