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The Ultimate Leftovers Pie

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!  

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 you roast, carrots, onions, sprouts all work well, cut into 1-inch pieces
  • About the same of leftover meat such as GooseHam or Turkey, torn into 1-inch pieces
  • If you have any pigs in blanket 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


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 crisp, 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 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 you roast, carrots, onions, sprouts all work well, cut into 1-inch pieces
  • About the same of leftover meat such as GooseHam or Turkey, torn into 1-inch pieces
  • If you have any pigs in blanket 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
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