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The Ultimate Leftovers Pie

 A rich and creamy pie recipe using up all of your leftovers! 

1 hour 10 minutes

Total Time

10 minutes

Prep Time

1 hour

Cook Time

4

Feeds

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!

The Ultimate Leftovers Pie

Ingredients

  • 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 your roast Carrots, onions, sprouts all work well, cut into 1-inch pieces
  • About the same of leftover meat such as goose, ham 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 your pie dish

1

Preheat the oven to 180°c / Gas mark 4. In a hot pan fry the pancetta for about 4 - 5 minutes until golden and crispy. Remove from the pan and drain.

2

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.

3

Allow the leeks to sweat down until they are soft and sweet, this should take around 15 minutes.

4

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 and add the crème fraiche and chopped parsley and season with salt & pepper

5

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.

Ingredients

  • 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 your roast Carrots, onions, sprouts all work well, cut into 1-inch pieces
  • About the same of leftover meat such as goose, ham 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 your pie dish

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