Christmas leftovers pie

Name: Christmas leftovers pie
Yield: 6 people
Cuisine: British
Ingredients: 2 rolls of shortcrust pasty; Leftover turkey, ham, stuffing and vegetables; 4 tbsp branston pickle; 2 handfuls grated cheese; 1 egg beaten

Kate Carless @KateCarless

Bath, UK

We’re always looking for new ways to make the most of leftovers and minimise waste. This year we’ve come up with a new tradition. The idea is thanks to a video I saw on Instagram from Branston Pickle. There weren’t any instructions, so I thought I’d write some. Be warned that the pastry is quite tricky. So, if making an enclosed pastry case is too daunting, you could buy one, or just make a layered pie in a pie dish and top with a pastry lid. #cookeverypart

Kate Carless @KateCarless

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Ingredients

1 h 30 m

6 people

2rolls of shortcrust pasty
Leftover turkey, ham, stuffing and vegetables
4 tbspbranston pickle
2 handfulsgrated cheese
1egg beaten

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Steps

1 h 30 m

1

Preheat the oven to 180 degrees c. Unroll the first roll of shortcrust pastry and cut a circle, the size of your baking tin, plus 1 cm. Place it inside the baking tin and prick with a fork. Set aside the remaining pastry for later.
2

Unroll the second sheet of pastry. Slice it in half length ways. Adjoin both slices together to make a long strip. Brush the rim of base pastry with water. Then line the sides of the tin with pastry. Cut off any excess length but allow the pastry to overhang the sides
3

Line the pastry with baking parchment and cover with baking beads. I also placed a heat proof bowl into the tin, to keep the sides in place. Blind bake for 15 minutes.
4

Remove the pastry and allow to cool. Then begin layering your veg. I did turkey, sprouts, stuffing, ham, branston pickle and cheese - repeat.
5

Turn the oven down to 170 degrees c. Make a lid with the leftover pastry to make your pastry lid. Make sure it’s sung. Prick a few holes in the top and brush with the beaten egg. Bake for 30 - 40 mins or until the pastry is golden. You might need to adjust the temperature depending on your oven.
6

Remove and trim the excess pastry from the sides. Then place a plate or board on top of the pastry and flip it over to remove the pie from the tin. It should slide out. Then place a baking tray onto the bottom of the pie and flip back over so that the pie is facing upwards. If you want/need to crisper the bottom. Pop it back in the oven for 5 minutes or so. I tied a bit of string around the case to keep it intact.
7

Serve with hot gravy.

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Kate Carless @KateCarless

on December 27, 2020 11:02

Bath, UK

Love cooking food that I can share with friends. Never happier than when I’ve got people over for dinner enjoying great food (and great wine of course). I’m a big fan of seasonal ingredients and coming up with quick and fresh ideas for during the busy working week.