Roast Chicken Tarte Tatin or Leftovers Pie is a wonderful, tasty and fantastically quick way to whip up a tasty dinner with a range of ingredients leftover after a roast dinner.
Preheat the oven to Fan Oven 180°C /200°C/400°°F/Gas 6
Collect together your equipment (see Recipe Notes below) and ingredients.
Use your pan as a guide to cut out a circle of puff pastry.
Grease the pan with butter.
Add your leftovers to the pan: I used stuffing, chicken, mashed potato, roast butternut squash.
Cover with puff pastry pressing down the edges around the leftovers.
Prick the pastry with a fork.
Cook in a pre-heated oven for 35 – 40 minutes until golden brown.
If you have any roast potatoes leftover, I spray these with a light layer of oil and pop into the oven, at the same time as the pie, for around 20 minutes, to heat thoroughly and crisp up.
Invert the pie by placing a plate on top of the pan and turning over. Carefully remove the pan.
Serve with the roast potatoes, reheated hot gravy and any additional green vegetables either freshly cooked or re-heated.
Equipment:
Green vegetables:
If I have any green vegetables left over, I tend not to add them to the pie but warm them up separately. They can overcook quite easily in a pie.