Thanksgiving leftovers with a twist Save your leftover turkey and cranberry sauce for this tasty pie

Are your Thanksgiving leftovers in need of a makeover? Then check out Dale Margison's recipe for a yummy turkey and cranberry pie.

Dale Margison is the owner of Legends Pies in Flims, Switzerland. Originally a builder from Auckland, New Zealand, he has been living in Switzerland now for nearly 11 years. As a self-taught baker, he spends most of his time in his kitchen creating new pies. For those looking to turn their Thanksgiving leftovers into a tasty meal, Dale has created this special recipe.



1 small onion
100 ml cooking oil (whatever you have, sunflower, olive, etc.)
100 g standard flour
500 ml milk (works also with lactose free)
salt, pepper, garlic etc.
1 small egg
1 short crust pastry (homemade or store bought)
1 flakey/puff pastry
Leftover vegetables
Leftover turkey
Cranberry sauce or jam



Simple béchamel sauce

  • Finley cut onions and place in a medium saucepan with oil
  • Bring up heat and cook the onions lightly on a medium heat for a few minutes then add the flour stirring the whole time
  • As soon as the oil and flour make a thick paste, add all of the milk. Then the salt, pepper, garlic and other herbs to your taste. Don't forget to stir the whole time to prevent lumping
  • Once the sauce has thickened take off the heat, lightly stir in the leftover vegetables and leave to cool


The pie

  • Take a large buttered pie tray then place your short crust pastry in it
  • Once your béchamel sauce has cooled, place it onto the base pastry and spread around evenly
  • Take your leftover turkey, shred it by hand or slice it and lay it over the sauce
  • Then spread your cranberry sauce/jam evenly over the turkey and don't be shy with the amount cranberry sauce/jam
  • Brush a small amount of water on to the outside edge of the pastry to make the pastry stick
  • Place the flakey/puff pastry over the pie. Then use a fork to push down the pie's edges before poking a few holes in the top
  • Cut off the extra pastry. Stir the egg and then lightly brush the egg over the pie
  • Place the pie in a pre-heated oven on 220°C (fan bake oven 200°C) for 35 minutes
  • Once cooked, take out of the oven and leave to rest for 10 minutes before serving



Author: Dale Margison

Dale Margison is the owner/operator of a pie company here in Flims, Switzerland, called Legends Pies. Originally a builder from Auckland, New Zealand, he has been living in Switzerland now for the most of the last 11 years. Over this time here he has learnt German, worked as a gardener, built Igloo’s, been a rubbish collector and most recently worked as a raft guide in the India, New Zealand and also in the Engadin and Vorderrhein valleys’ in Switzerland. As a self taught baker, taking the flavors of his favorite pies from NZ and the creation of his company Legends, he now spends most of his time in his kitchen in Flims baking, creating new pies and dreaming of the ocean, unless there is a fresh dump of snow that is.

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