Leftover roasted duck pie
After our Christmas meal most of have plenty of leftovers. You can make many meals with them – salads, pies, frittatas, stuffing and so on. This leftover roasted duck pie is a super yummy version, perfect for another lovely family dinner during the festivities.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the red pepper, onion and sweet potatoes into chunks then arrange them in a roasting dish. Add the oil and oregano, then toss well. Bake for 25 minutes or until tender.
- Move the vegetables into a pot, then add the tinned tomatoes, cumin, paprika and season with salt and pepper. Bring to the boil, then add the fresh herbs. Using a stick blender, whiz it into a thick sauce. If it’s not thick enough, cook for longer, until it’s reduced.
- Cut the pre-cooked vegetables into slices or chunks, then line the base of a baking dish with them. Scatter the shredded duck on top, then the olives, then one more layer of veggies. Pour over the red pepper sauce.
- You can add some grated cheese if liked.
- Put the dish in the oven and cook for about 20 minutes, until golden.
- Serve warm.