Christmas Leftovers Pie

🥧 Ingredients (Serves 6) 🥧

• 500g cooked turkey
• 300g cooked ham
• 300g (ish) cooked vegetables
• 300g (ish) stuffing
• 500g puff pastry
• 1 free-range egg, lightly beaten to glaze

For the veloute sauce…

• 125g butter
• 115g plain flour
• 600ml hot ham stock (or chicken or turkey stock)
• 600ml double cream
• 2 heaped tbsp wholegrain mustard
• Sea salt & black pepper

🥧 Method 🥧

First make the sauce. Melt butter in a saucepan, stir in the flour and cook gently for 2-3 minutes. Gradually stir in the hot stock, then bring to the boil, stirring all the time. Simmer for a few minutes, pour in the cream and bring back to the boil. Simmer for a few minutes longer, until you have a smooth sauce. Stir in the mustard, then taste and season.

Roughly shred the leftover turkey and dice the ham. Put the meat in a large pie dish with the vegetables and the stuffing, pour over the sauce and mix well so everything is coated in the sauce.

Preheat the oven to 180C/350F/gas mark 4. Roll out the pastry on a lightly floured surface to about 3mm thick. Brush the edges of the pie dish with a little bit of the beaten egg. Lift up the pastry on the rolling pin and use to cover the pie. Trim off the excess pastry, leaving a little overhanging the sides, then tuck under to give a neat edge. Press down with your thumb all around the edge to seal.

Brush the pastry with beaten egg and sprinkle with black pepper. Make a couple of small slits in the centre of the pastry with a sharp knife. Place in the oven and bake for about 40 minutes, until the pastry is golden brown and the filling is piping hot. If you have any cranberry sauce and gravy left over, you could mix them together, heat thoroughly and serve with the pie.

Then it’s time for a pie feast 🎄

Happy Christmas everyone,

Pieminister x