Leftover roast dinner pie

Ingredients

• 2 cups leftover roast meat (diced)
• 3 cups leftover vegetables (diced)
• 1 cup leftover gravy (approximately (depending on thickness))
• 1 small egg (beaten)
• 11 ounces / 320 grams puff pastry (shop-bought)
• 1 teaspoon sesame seeds (optional)

Instructions

1. 1

   Preheat the oven to 200°C/400°F

2. 2

   Cut the meat and vegetables into small pieces and combine them in a mixing bowl, with enough gravy to moisten them. Don't add too much gravy or it will run out of the pie while it is baking.

3. 3

   Let your puff pastry come to room temperature and then unroll it onto the baking parchment it is wrapped in.

4. 4

   Arrange your meat and vegetable mixture down the centre of the pastry.

5. 5

   Cut an even number of strips down each side of the pastry. Make the strips about 1-inch wide.

6. 6

   Fold alternate pastry strips over the meat and vegetables to enclose them. Don't worry if you have a few small gaps, the puff pastry will swell up in the oven and close them up. Press the pastry down at either end to seal it.

7. 7

   Cut any excess paper and use the paper to help you transfer the pie to a baking sheet. Leave the paper on under the pie on the baking sheet - it will catch any drips that may cook out.

8. 8

   Brush the top of the pastry with lightly beaten egg, and sprinkle lightly with sesame seeds.

9. 9

   Bake in a preheated oven (200C / 400F) for 20 to 25 minutes or until the pastry is puffed and golden.