“Another kitchen trick for you
For that pile of thanksgiving meat,
Transformation is key
To a great new treat.
Warm and crusty
A mid-afternoon winner,
Dip in your soup
And add zest to your dinner.
Bite & savor
Lick those fingers clean,
After this leftover makeover
None will left to be seen..”
This time of the year I feel overwhelmed with leftovers. In the excitement of the holiday season, I am entertaining (and experimenting) continuously. So there are bound to be spillovers that no one can stomach. Also, I hate repeats during my dinners, so that usually adds to the pile up. Leftovers, on the other hand, are great to be creative with - specially for appetizers and quick snacks. Here is one of many ways to use that turkey/chicken roast shreds from your thanksgiving dinner. After this, hopefully, you shall not see them for another year!
Ingredients
1 cup leftover chicken or turkey roast, shredded
½ cup leftover grilled vegetables, diced – I used green pepper, red pepper & carrots
1 large plum tomato, diced
1 spring onion, finely chopped
½ red onion, finely chopped
½ teaspoon fresh ginger, grated
1 clove of garlic, minced
1 green chili, finely chopped
1 teaspoon coriander powder
½ teaspoon cumin powder
¼ teaspoon turmeric powder
2 tablespoons olive oil
1 sheet frozen puff pastry, thawed and rolled out
Heat oil in a non-stick pan. Add the ginger, garlic chili and both onions and sauté till transparent. Stir in the tomatoes along with all dry spices. Cook till tomatoes are tender. Now add the vegetables & meat, and cook on high heat for a few minutes till all ingredients are well mixed. Remember the meat and vegetables are already cooked, so you don’t want to overcook it. Remove from heat and cool.
Put a few tablespoons of the mixture on the rolled out pastry and roll into a disc. Cut into 2 inch pieces and bake at 400 F for 15-20 minutes, till the pastry has puffed and is light brown. Serve hot with chili mayo.
