Turkey and Veggie Loaded Mini Pies. Easy recipe to use up your leftover turkey, chicken or even ham! Healthy family recipe loaded with carrots, peas, corn and seasoned with fresh thyme and dijon. A simple baby led weaning recipe that excellent to make ahead and freeze for busy families. #meatpie #potpie #babyledweaning #babyledfeeding #leftoverrecipes

Leftover Turkey and Veggie loaded pies – Baby Finger Foods

It’s the day after Christmas and you have all this beautiful bird with no pie to bake it into, right?  Well, don’t fret because…tada! Say hello to a delicious leftover turkey recipe that will make you want to cook an enormous holiday meal for 20 people every week (or not).  Your whole family will absolutely love these baby led weaning dinner pies, and they happily suit adults or adorable tot-friendly sized finger food.

This is one of my favorite baby led weaning dinners! It freezes beautifully to give you pies for miles, and you can pack as many vegetables as possible into a one-dish serving.  Peas and corn are my go-to option—rich in fiber, protein, and heaps of vitamins and minerals that are beneficial to everything from baby’s brain to eyesight—but you can use any of the veggies you have leftover from turkey day!  This is such a versatile recipe.

Turkey and Veggie Loaded Mini Pies. Easy recipe to use up your leftover turkey, chicken or even ham! Healthy family recipe loaded with carrots, peas, corn and seasoned with fresh thyme and dijon. A simple baby led weaning recipe that excellent to make ahead and freeze for busy families. #meatpie #potpie #babyledweaning #babyledfeeding #leftoverrecipes

The pastry crust is super flaky and tasty, as well, and very easy to make!  Holiday meals are such a treat. Having an option to pack leftover turkey into a tasty, easy recipe that you can freeze for an after Christmas makes the hard work even more satisfying!

This recipe is part of my Christmas series for Dunnes Stores and I am making a huge effort this year to make Christmas as inexpensive as possible! Using up the leftovers is a brilliant way to reduce waste, save money and stock up for those busy days too. It is important to keep costs down at this time of the year and you won’t spend a packet on this recipe at all, plus all of the ingredients are readily available in your local Dunnes Stores.

Turkey and Veggie Loaded Mini Pies. Easy recipe to use up your leftover turkey, chicken or even ham! Healthy family recipe loaded with carrots, peas, corn and seasoned with fresh thyme and dijon. A simple baby led weaning recipe that excellent to make ahead and freeze for busy families. #meatpie #potpie #babyledweaning #babyledfeeding #leftoverrecipes

If you want to see more leftover turkey recipes and finger food ideas, then you should check these out:

Baby Weaning Turkey Stuffing Muffins with Cranberry Sauce, Turkey and Potato Veggie Bites, Chicken Quesadillas (just change chicken to turkey), Chicken Noodle Soup (change chicken to turkey).

We are making a huge effort to better ourselves here at Baby Led Feeding, so if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #babyledfeeding on Instagram or Facebook.

Aileen xoxox

Turkey and Veggie Loaded Mini Pies. Easy recipe to use up your leftover turkey, chicken or even ham! Healthy family recipe loaded with carrots, peas, corn and seasoned with fresh thyme and dijon. A simple baby led weaning recipe that excellent to make ahead and freeze for busy families. #meatpie #potpie #babyledweaning #babyledfeeding #leftoverrecipes

      • PREP TIME
      • 25 minutes
      • COOK TIME
      • 25 minutes
      • TOTAL TIME
      • 50 minutes
      • SERVES
      • 24 mini pies

What goes in...

  • 280g (2 Cups) Plain Flour
  • 120g Butter
  • 3-4 Tablespoons Water
  • Drizzle rapeseed oil
  • 1 small onion diced
  • 1 cloves garlic crushed
  • 1 carrots finely diced
  • 150g (1 cup) frozen peas
  • 150g (1 cup) frozen sweetcorn
  • 1 sprigs fresh thyme leaves finely chopped
  • 125ml (1/2 cup) natural yogurt
  • 60ml (1/4 cup) milk
  • 1 tsp Dijon mustard
  • 1/4 cup parmesan cheese
  • 200g (1 1/2 cups) cooked turkey breast diced
  • Black pepper to season
  • 1 egg beaten – egg wash

How to make it...

  1. Pre-heat oven to 180ºC.
  2. In a bowl sieve your flour, then add the butter and using your fingers rub into the flour until it resembles fine breadcrumbs. Add your water (1 tablespoon at a time) and using your hands mix into the flour and butter until it resembles a dough that sticks together.
  3. Take away 1/4 of the pastry and leave aside for the pastry lids. With the remaining pastry roll on a floured surface until it is about 5mm thick. Use a small circular cookie cutter to shape out 24 mini circles. Roll the remaining pastry and using a small cutter, shape out the pie lids, then leave in the fridge until ready to use.
  4. Heat the rapeseed oil in a pan and gently fry the onions until translucent. Add the garlic, carrots, peas, sweetcorn and thyme. Stir well then add the yogurt, milk and mustard. Cover the pan with a lid and simmer for about 15 minutes until the carrots are soft.
  5. Add the parmesan and turkey, stir well then season with a little pepper.
  6. Remove the pastry from the fridge, and fill each case up with the meat mixture.
  7. Place a pastry lid onto each mini pie. Use a pastry brush to brush a little egg onto each pie, then bake for 25 minutes until the pastry is golden brown.
  8. Cool on a wire rack before serving.

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