Christmas leftover recipes: Three ways to use up cold roast turkey

It's inevitable that you'll have bought a far bigger bird than you needed and will have tonnes left. So after you've given away as much as possible, turn it into a classic British pie, an Indian Biryani or an Egyptian koshari

Turkey, ham and leek pie

It's large and an "help yourself" kind of dish that's perfect post Christmas to ease your way back into normal dinners.

Prep: 30 minutes + chilling
Cook 45 minutes

Serves 6 - 8

For the pastry

​450g plain flour
50g poppy seeds
100g butter, cold and cut into cubes
100g lard, cold and cut into cubes
150g strong cheddar, finely grated, or stilton, crumbled1 free range medium egg yolk, to glaze

For the filling

2 tbsp olive oil
2 x 500g packs leeks, trimmed, cleaned and sliced
20g pack sage, leaves shredded
4 tbsp plain flour 
100ml medium white wine 
500ml turkey or chicken stock
500g cooked turkey meat, pulled into chunks 
300g ham, cut into chunks
150ml crème fraîche 

Preheat the oven to 200°C, gas mark 6. Tip the flour and poppy seeds into a large bowl. Add the butter and lard and rub with your fingers until it resembles large breadcrumbs. Add the cheese and 8-9 tbsp cold water until it comes together in a soft dough then knead briefly. Wrap in clingfilm and place in the fridge to rest for at least 30 minutes.

To make the filling, heat the olive oil in a large sauté pan, add the leeks and gently cook for 10 minutes with the lid on, until softened but not coloured. Add the sage and cook for a further 2 minutes then stir in the flour, and season generously.

Slowly pour in the wine then the stock, until a thick sauce is formed. Add the cooked turkey and ham and stir in the crème fraîche. Tip the filling into a 2-litre lipped pie dish and leave to cool completely.

Meanwhile, roll out the pastry to 5mm thickness and cut to just bigger than the size of the dish. Brush the edges of the dish with water and use the pastry trimmings to cover the lip. Place the rest of the pastry on top of the pie, pressing onto the pastry lip. Pierce the top to allow steam to escape and use any leftover pastry to decorate. Brush with egg yolk and place in the oven to bake for 35-40 minutes, until golden.

Turkey koshari

This rice, lentil and pasta salad is a popular Egyptian street food and works wonders with leftover turkey. Try tossing pomegranate seeds and chopped pistachios through it, too.

Prep: 15 minutes
Cook: 65 minutes

Serves 6

2 tbsp olive oil
3 onions, finely sliced
100g brown basmati rice
50g macaroni
20g unsalted butter
½ tsp ground cinnamon
½ tsp ground cumin
¼ tsp ground coriander
250-350g leftover roast turkey, shredded
400g can lentils, drained and rinsed
large handful chopped coriander
large handful chopped flat leaf parsley

For the tomato sauce

1 tbsp olive oil
3 garlic cloves, crushed
400g can chopped tomatoes
pinch dried chilli flakes
1 tsp caster sugar 

Heat the olive oil in a large frying pan over a medium heat. Add the onions and cook for about 1 hour. It is worth taking your time over this so they end up golden, sweet and caramelised. Meanwhile, cook the basmati rice and macaroni according to pack instructions; set aside.

For the tomato sauce, heat the oil in a pan over a medium heat. Add the garlic and fry for 1 minute, until just golden. Tip in the tomatoes, chilli flakes and sugar; simmer gently for 25-30 minutes until thick.

Once the onions are golden, add the butter along with the spices and cook for 2 minutes; add the turkey, cooking until everything is coated. Tip in the macaroni, rice and lentils and stir over the heat until combined; season. Allow to cool slightly, then toss through the herbs and tip onto a large serving plate. Top with the tomato sauce and serve.

Turkey biryani with red onion and coriander

This hot biryani is ideal for using up roast turkey or chicken, left over from the big day.

Prep: 15 minutes
Cook: 20 minutes

Serves 6

2 tbsp sunflower oil
4 carrots, diced
2 red onions, sliced
600g basmati rice
1.2 litres hot chicken stock
400g cooked, skinless turkey, diced
2 tbsp madras curry paste
28g pack fresh coriander, roughly chopped

Add the oil to a large flameproof casserole dish and set it over a medium heat. Add the carrots and onions, and cook for 5-6 minutes until the onions are softened. Add the rice, pour over the stock, then add the turkey. Stir in the curry paste and bring to the boil. Reduce the heat then cover and simmer gently for about 15 minutes, until the rice is tender and the liquid has been absorbed.

Stir in the coriander, then divide between serving bowls. Serve with poppadoms and mango chutney.

Drinks recommendation: The delicate floral aroma and refreshing taste of real ale goes well with this spicy dish.

For more turkey recipes, visit Waitrose.com/christmas