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Leftover Christmas Pie

Put your Christmas leftovers to good use in this hearty pie! Turkey, veg, stuffing; in the spirit of waste not, want not, chuck it all in and savour those final festive flavours.

Leftover Christmas Pie 3


For the pie crust
350g plain flour
1 tsp salt
1 tsp sugar
225g butter, chilled and cut into cubes
8 tbsp cold water

For the filling
All your leftovers chopped into evenly sized pieces! We suggest:
Vegetables - peas, parsnips, carrots, potatoes, onions, leeks and Brussels sprouts
Cranberry sauce



  1. Combine flour, salt and sugar in your food processor bowl and pulse until mixed. Add half the butter, pulse again and repeat with remaining butter until crumbly
  2. Add 3 tablespoons of water, pulse, then add the remaining water one tablespoon at a time, pulsing in between - the dough should start to stick together
  3. Transfer the dough onto a clean work surface and shape to form one dough ball. Spilt evenly in two then flatten each ball with your hands to create a disc shape – take care not to over-knead. Sprinkle with a little flour, wrap separately in cling film and refrigerate for an hour
  4. Preheat oven to 190°C / 375°F / Gas Mark 5
  5. Lightly flour your work surface, remove one half of the dough from the refrigerator and use a rolling pin to roll out to 4mm thick and 12cm in diameter. Transfer to a pie dish and mould to fit the base and sides, leaving ½ an inch uncovered around the top
  6. Add pie filling ingredients
  7. Roll out second half of dough as in step 5 and place over the top of the pie. Trim any excess dough with scissors, leaving ¾ inch overhang. Tuck the edges of the dough into the pie dish and make pleats all the way round using your thumb and forefinger or a fork lightly pressed against the dough
  8. Lightly score the top of the pie with a sharp knife
  9. Cook for 30 - 45 minutes until pastry is puffed up and golden brown

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