Leftover Christmas Dinner Pie Recipe

Ingredients

• 25 g salted butter
• 1 tbsp vegetable oil (canola oil)
• 1 large onion (chopped)
• 100 g plain white flour (all purpose flour)
• 1 litre whole milk
• Pinch salt and black pepper
• 200 g cooked turkey or chicken (roughly chopped)
• 50 g cooked bacon (roughly chopped or lardons)
• 100 g cooked stuffing (roughly chopped)
• 200 g roast potatoes (roughly chopped)
• 4 tbsp cranberry sauce
• 320 g sheet of ready rolled puff pastry
• 1 medium free range eggs (beaten egg)
• 2 tsp sage
• 15 g parmesan or other hard cheese (finely grated)
• 15 g breadcrumbs

Instructions

1. 1

   Preheat the oven to 200C (180C fan).

2. 2

   Take the pastry out of the fridge and let it relax a little until it is soft enough to unroll. Put it back in the fridge flat.

3. 3

   Melt the butter and oil in a pan over a medium heat

4. 4

   Add the onion and a pinch of salt and pepper and fry for 5 minutes until softening.

5. 5

   Add the flour and mix well so that it coats the onions.

6. 6

   Add half the milk and whisk over the heat until the sauce is thickened.

7. 7

   Take off the heat and add the remaining milk. Whisk and set aside.

8. 8

   Put the turkey (or chicken) and stuffing into a greased medium-sized roasting tray. Add the potatoes and bacon.

9. 9

   Pour the white sauce into the tray.

10. 10

    Dot the cranberry sauce on top.

11. 11

    Lay the pastry on top. If it’s not quite wide enough to reach the edges of your tin, you can use a rolling pin to roll it out slightly to increase the width.

12. 12

    Press your fingers along the edges all the way round, then trim the edges where needed with a sharp knife.

13. 13

    Brush the top all over with the beaten egg.

14. 14

    Put the sage, breadcrumbs and parmesan in a small bowl. Mix well, then sprinkle all over the top of the pie.

15. 15

    Cut a couple of small slits in the centre of the pastry to allow steam to escape.

16. 16

    Bake for 20-25 minutes until golden and well puffed.