- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
With homemade rough puff pastry and a creamy filling, this pie made from your roast dinner (or Christmas dinner) leftovers will leave everyone speechless. The pastry freezes really well, so you can have it made ahead for almost instant luxury.
Ingredient:
- 300g/10½oz plain flour, plus extra for dusting
- ¼ tsp salt
- 225g/8oz butter, cold and cut into small cubes
- 150ml/5fl oz ice-cold water, kept chilled in a bowl of ice cubes
- 1 tsp lemon juice
- 40g/1½oz butter
- 1 onion, chopped
- 3 tbsp plain flour, plus extra for dusting
- 300ml/10fl oz chicken stock (or 150ml/5fl oz leftover gravy mixed with 150ml/5fl oz chicken stock), plus extra if needed
- 1 heaped tsp wholegrain mustard
- 150ml/5fl oz double cream
- about 360g/12½oz leftover meat, such as turkey, chicken or ham, sliced
- about 240g/8¾oz leftover vegetables, such as carrots or Brussels sprouts, cut into chunks
- 1 free-range egg, beaten, for glazing
- salt and freshly ground black pepper
