This is a great recipe to use up leftovers you may have from a roast, but it is also a knockout stand alone dish to prepare from scratch - just replace the 'leftovers' with alternatives of your choice!
100g Pancetta or smoked streaky bacon, diced
2 Tbsp Vegetable oil
3 leeks, trimmed and finely sliced
2 cloves garlic, finely chopped
A few sprigs of thyme
300g Leftover gravy, alternatively you can use Chicken or Turkey Stock
200g Double cream
About 600g of leftover vegetables from you roast, carrots, onions, sprouts all work well, cut into 1-inch pieces
About the same of leftover meat such as Goose, Ham Chicken or Turkey, torn into 1-inch pieces
If you have any pigs in blankets leftover add those in too
150g Creme fraiche
1 Bunch parsley, finely chopped
1 whole egg, whisked
500g Readymade, pre rolled puff pastry, roughly cut to the size and shape of you pie dish
- Preheat the oven to 180°c / Gas mark 4. In a hot pan fry the pancetta for about 4 - 5 minutes until golden and crisp, remove from the pan and drain.
- Reduce to a low heat and add the vegetable oil, leeks, garlic and thyme. Season with salt and pepper and cover with a lid or a piece of parchment paper.
- Allow the leeks to sweat down until they are soft and sweet, this should take around 15 minutes.
- Add the gravy, cream, pancetta, vegetables and meat and bring it to the boil. If you are using stock instead of gravy, reduce the sauce down by about ⅓ or until it is a thick, coating consistency. Remove the thyme stalks add the creme fraiche and chopped parsley and season with salt & pepper.
- Put the mix into a pie dish, about 30cm x 25cm. Cover the dish with the pastry and tuck any excess into the sides of the dish. Brush the pastry with the egg, season with a little sea salt and Bake for 40 - 45 minutes until the pastry has puffed up, is golden brown & crispy and the filling is piping hot.