3 Tasty Recipes Using Christmas Dinner Leftovers

In true Shopping City style, we’ve thought about how we can help out over the Christmas period; this time in the kitchen.

We’ve been talking about food a lot over the last few days. And we mean A LOT! It seems to have been our ‘go to’ topic to get us through these last few busy days. In particular, we’ve been sharing our favourite ways to use up Christmas Day dinner leftovers. So it seemed only right that we share with you too!

These three are our favourite and come from our hard working Centre Management Team, who often don’t get a mention, so deserve one at Christmas.

Karl, Centre Manager,

Christmas Pudding Squares

We saw this recipe in the paper many years ago and were instantly hooked. The beauty of these is not only do they use up the leftover Christmas Pudding, if stored in an airtight container they will survive until New Year’s Day too. Depending on how well you hide the tin!

You’ll need a Swiss Roll tin or similar sized baking tray.

Prep time 10 minutes / Cooking time: 40-45 minutes

Ingredients: 175g cold butter cubed / 250g plain flour 250g / ½ tsp salt / 75g caster sugar / 1 egg, beaten / 2 cooking apples, peeled and chopped / 225g leftover Christmas Pudding / 50g candied


  1. Make the pastry first by rubbing the butter into the flour and salt until it looks like breadcrumbs. Add 25g of caster sugar then add the egg gradually to form a stiff dough. Place onto a floured surface and divide into two. Line a Swiss roll tin or baking tray with one half of the pastry. Don’t worry if you need to patch the pastry in places; it will tase just the same!
  2. For the filling, mix the chopped apples with the crumbled Christmas pudding. If you don’t have quite enough pudding, you can use mincemeat or mixed dried fruit. Finally, add the remaining caster sugar, peel, lemon and cranberry if using.
  3. Spread the mixture over the pastry and cover with the second piece of pastry after you’ve rolled it out. Brush with egg and bake at 190C/gas mark 5 for 40-45 minutes.
  4. Remove from the oven and sprinkle the top with sugar then allow to cool and then cut into squares. They’re delicious served with brandy butter. And don’t forget to hide the storage tin!

Craig, Commercialisation and Marketing Manager

Turkey and Ham Pie

My all-time favourite is from the ‘masterful master baker’, Paul Hollywood. It’s our go-to recipe every year and a real family favourite when they all visit on Boxing Day. We’ve adapted slightly from the original to save time, but it still cleverly uses up every scrap of leftover turkey, ham, and gravy. And we pinch a little of Nan’s sherry too! If you want to keep it original, you can find the recipe here.

Prep time 30 mins to 1 hour / Cooking time 1 to 2 hours

Ingredients: For the puff pastry; we cheat and use Iceland’s frozen puff pastry – it’s Christmas after all!

For the filling: 45g/1½oz butter / 2 large leeks, washed and roughly sliced / 1 orange, juice and finely grated zest only / 50ml/2fl oz medium sherry / 3 tbsp plain flour / 500ml/18fl oz leftover gravy and 250ml/9fl oz stock / 1 heaped tsp wholegrain mustard / 600g/1lb 5oz leftover turkey meat, cut into bite-sized pieces / 250g/9oz cooked ham, cut into bite-sized pieces / 2 tbsp roughly chopped tarragon 200ml/7fl oz single cream / 1 egg, beaten for egg wash  / salt & white pepper


  1. For the filling, melt the butter in a large frying pan and add the leeks, orange juice, zest and sherry. Cover and cook for 6 minutes, occasionally stirring until the leeks are just tender. Remove the lid and turn up the heat, which will reduce the volume of liquid until you only a few spoonfuls of buttery liquid are left in the pan. Sprinkle the flour over the leeks and stir to mix evenly for about 1minute, which will ‘cook’ the flour. Gradually stir in the stock and simmer for 5 minutes until the sauce has thickened slightly. Add the mustard, turkey and ham and stir. Finally, add the tarragon and cream. Season with a little white pepper and salt.
  2. Preheat the oven to 200C/180C Fan/Gas 6.
  3. Pour the pie filling and sauce into the pie dish, with a pie funnel if you have one, and allow the mixture to cool.
  4. Roll the pastry out on a lightly floured work surface until it’s about 5mm thick. Cut a 2cm/¾in strip of pastry off. Brush the rim of the pie dish with egg wash and place the pastry strip onto the rim, brushing with more egg wash.
  5. Cut the remaining pastry a little larger than the dish and lift it into place. Make a steam hole to expose the funnel (if using). Press the edges together to seal then trim away the excess. Re-roll any trimmings and use them to make decorations. Brush the pastry with egg wash, and have fun using the leftover pastry for decorations on top of the pie. Remember to brush them with the egg wash too.
  6. Bake for 35-40 minutes until the pastry rises and is a golden-brown colour. Allow to cool slightly before serving.

Paul, Commercial ManagerI

Cheese and ham sandwiches – with a twist.

We’ve been making these ‘little pigs’ on Boxing Day for years. They’re quick to make for a light tea and can be the perfect snack well into the evening. In the unlikely event, you’re still hungry of course!

Ingredients: 1 loaf white sandwich bread (approx 18 slices) / tube of mild mustard / 18 slices shaved ham / 1&1/4 cups (150g) grated cheddar / 4 eggs, lightly beaten / 1/2 cup (125ml) single cream / 20g unsalted butter / 2 tablespoons olive oil

For the coleslaw: 1/3 cup (100g) mayonnaise / 2 tablespoons white wine vinegar / 1 teaspoon caster sugar / 300g shredded savoy cabbage / 3 carrots, grated / 1/4 cup (65g) finely shredded flat-leaf parsley


1. Making the coleslaw first, whisk together the mayonnaise, vinegar and sugar in a bowl and add seasoning to taste. Mix the carrot, cabbage, and parsley in a bowl, and pour over the dressing and mix; then keep chilled until ready to serve.

2. Spread 9 bread slices with mustard, then place ham and cheese on each slice. Top each with remaining bread slices, pressing around the edges to seal, forming 9 sandwiches in total.

3. Whisk the egg and cream together in a bowl. Season and set aside.

4. Heat half of the butter and half the oil in a large pan. In batches, dip the sandwiches in the egg mixture and cook for approx. 3 minutes each side until golden and the cheese starts to melt. Add the remaining butter and oil as needed. Keep warm.

5. If you have one, use a pig-shaped biscuit-cutter to cut each toasted sandwich into little ‘pigs’, then serve with coleslaw. You can also leave them as mini triangles – they taste just as nice!

We hope you enjoy these tasty treats as much as we think you will. And along with the recipes come our very best wishes for a Happy Christmas to you all. We hope to see you soon, taking advantage of the many bargains to be found in the post-Christmas sales.

Shopping City Team

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