Unsure what to do with your Christmas Day leftovers? Look no further. This leftovers galette has elements of your favourite Christmas dinner, all within crisp shortcrust pastry.
Christmas leftovers galette
Recipe Details
Ingredients
- The Jolly Hog Pigs in Blankets (cooked)
- Leftover stuffing
- Leftover carrots
- Leftover sprouts
- Leftover roast potatoes
- Fig chutney
- Rosemary
- Brie
- Pre rolled shortcrust pastry
- 1 egg, beaten
Method
- Preheat the oven to 200°C / 400°F (fan 180°C) and line a baking tray with parchment paper.
- Unroll the pastry sheet onto the parchment and cut into a circle. Using a knife, lightly score a second circle about 2 inches (5 cm) from the edge - this will be your folding border. Don’t cut all the way through.
- Spread a thin layer of the fig chutney, staying inside your scored border
- Finely chop your Brussel spouts, thinly slice your carrots and potatoes
- To assemble, scatter the shredded sprouts evenly over the fig chutney, then alternate the carrot and potato slices on top in a round
- Add chunks of stuffing and layer on top of the veg, followed by strips of brie and the pigs in blankets
- Gently fold the pastry border up and over the filling in sections, overlapping slightly as you go - this gives that rustic galette look
- Glaze the pastry with egg wash and bake in the oven for 30-40 minutes until the pastry is golden brown
- Remove from the oven, dress with sprigs of rosemary and serve!