Leftover Turkey Pie with both Gluten-Free + Grain-Free Crust Options

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As you guys know I’m a sucker for leftovers. Well more accurately I’m a sucker for not throwing perfectly edible things in the trash, having nourishing dishes conveniently ready to go, and using up as much of the plant or animal as possible for maximum nutrient density and minimal waste. Because of this, the week following Thanksgiving is basically my dreamland play time. I take that whole roasted delicious bird and concoct as many fun and creative ways I can to use up every last inch of turkey, as well as the Thanksgiving feast leftovers and any other scraps that were accumulated in the aftermath. Pulled turkey tacos and chili, bone broth and other soup for days, and of course this little crowd pleaser below…

 

In truth, I can’t really take full credit for the appearance of this dish in my post-holiday dinner repertoire. Making turkey pie with Thanksgiving and Christmas leftovers is a long standing tradition with my in-laws, and subsequently one of my husband’s favourite meals on earth. So naturally, I had to get on that train. Because we limit our gluten intake, I created a lovely light and crispy gluten-free crust to house the delicious and nutritious contents of the pie. I also personally thrive on a low-grain approach, so I whipped up an equally lovely grain-free option, which I’m happily sharing with you all. So below has versions for simply gluten-free without an egg, and a grain-free curst with an egg, because hey, why not?

 

Try either, try both, see what you like more, and remember, waste not want not!

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 Leftover Turkey Pie with both Gluten-Free + Grain-Free Crust Options

 

Prep time: About 15 minutes + about 30 minutes chilling time for crust

Cook time: About 40 minutes

Makes about 8 servings

 

Ingredients


For the filling…

 

For the grain-free crust (with egg)…

  • 3 cups grain-free flour (1 cup almond, 1 cup tapioca, 1 cup coconut)

  • 1/2 tsp sea salt

  • 1 tsp xanthan gum

  • 1/2 cup unsalted grass-fed butter, chilled and cubed

  • 1 free-range egg

  • 2-3 tbsp extra virgin olive oil

  • 2-3 tbsp grainy mustard

  • Olive oil or butter for greasing

 

Or for the gluten-free crust (without egg)…

  • 3 cups gluten-free flour (1 cup tapioca flour, 1 cup sweet sorghum flour, 1 cup gluten-free oat flour)

  • 1 tsp xanthan gum

  • 1/2 tsp sea salt

  • 1 cup unsalted grass-fed butter, chilled and cubed

  • 2-3 tbsp ice water

  • 2-3 tbsp extra virgin olive oil

  • 2-3 tbsp grainy mustard

  • Olive oil or butter for greasing

 

 

Directions

 

To make the filling…

  1. In a large bowl, combine all the filling ingredients and set aside.

 

To make the grain-free crust with egg…

  1. In a large bowl, combine the flour mix, sea salt, and xanthan gum

  2. In a mixer (like a KitchenAid) beat together the eggs and flour until well combined and crumbly.

  3. Mix in the egg, followed by the olive oil and grainy mustard, until a ball forms.

  4. Separate the dough ball into two equal parts, flatten slightly, wrap, and let cool in the fridge for about 30 minutes.

  5. Once chilled, remove and using a rolling pin, roll out the base and top layers of your pie to about ¼ inch thickness. *Tip: I like to roll them out between two pieces of parchment paper for ease of transfer to the pie dish.

 

To make the gluten-free crust without egg…

  1. In a large bowl, combine the flour mix, sea salt, and xanthan gum

  2. In a mixer (like a KitchenAid) mix the flour with the butter until well combined and crumbly.

  3. Slowly add in the water, followed by the olive oil and grainy mustard, until a ball forms.

  4. Separate the dough ball into two equal parts, flatten slightly, wrap, and let cool in the fridge for about 30 minutes.

  5. Once chilled, remove and using a rolling pin, roll out the base and top layers of your pie to about ¼ inch thickness. *Tip: I like to roll them out between two pieces of parchment paper for ease of transfer to the pie dish.

 

Assembly and baking…

  1. Preheat your oven to 350F, and grease an 8 or 9 inch pie dish

  2. Carefully transfer the base to the greased pie dish, trim where necessary, and gently press into the edges so that it’s smooth and even.

  3. Bake for about 10-15 minutes until it starts to get slightly golden brown.

  4. Remove from the oven, fill with the mixture and disperse evenly.

  5. Carefully transfer the other dough layer over top of the pie dish and gently press into the edges of the dish so that it meets the bottom layer.

  6. Trim where necessary, and poke a few holes throughout the top layer with a sharp knife so that the insides are able to breath as it bakes.

  7. Place the pie back into the oven and bake for about 30 minutes until golden brown.

  8. Remove from the oven, an allow to sit for a few minutes before enjoying with more gravy and/or cranberry sauce!