This is an utterly brilliant way to use leftovers to create a whole new meal… please, use whatever you have – you could chuck stuffing balls in here, blobs of bread sauce, dollops of cranberry sauce, some cheese, leftover turkey or pigs in blankets etc if you eat meat – honestly, bung it all in and enjoy!
Ingredients (kind of!) – to serve approx 4-6
- A sheet of puff pastry (or shortcrust), rolled out
- Your selection of Christmas leftovers – roast veg, sprouts, stuffing, bread sauce, turkey, cheese etc
- Sea salt & pepper
- Fresh herbs, chopped – rosemary/parsley/thyme would all work
- 1 egg, beaten
Method
- Pre-heat the oven to 200c
- Cut the pastry into a ring – use a dinner plate for the outer ring, and a ramekin or similar small bowl for the inner ring (image 1)
- Cut the offcuts into strips to use in a criss-cross across the pie (image 1) – you’ll need to work out how long the strips need to be based on your pie size, and remember to allow for the filling!
- Put the pastry ring onto a greased baking tray/sheet at this stage (as it will be a nightmare to do after you’ve filled it!)
- Fill the ring with your fillings (image 2) – try and place them evenly spaced so that every slice gets a little bit of everything! We’d recommend putting things that might burn more easily (like kale or spinach) at the base so that they are not exposed when you bake the pie.
- Season with salt & pepper and any fresh herbs.
- Lay the pastry strips in a criss cross (image 3), and using the egg wash to moisten the ends, press them in lightly to adjoin.
- Use the egg wash to coat the pastry strips (we were worried about getting egg on the veggies and that it might cook like an omelette if we did, but it was no problem, so don’t worry about being too careful!)
- Bake in the oven for 20 mins until pastry is golden brown all over.
Image 1 – Cutting the ring/strips
Image 2 – Loading the fillings
