Love Your Leftovers

Deputy food editor Adam Bush shares smart ways to make the most of surplus Christmas ingredients

- Adam Bush

Turkey and ham pie

1 HOUR 10 MINUTES + COOLING SERVES 4 | EASY

butter 50g

spring onions a bunch, thinly sliced

garlic 1 clove, finely chopped

plain flour 50g

chicken or turkey stock 500ml

left-over turkey meat 350g, cut into pieces

left-over ham 150g, cut into pieces

crème fraîche 75g

dijon mustard 1 tbsp

flat-leaf parsley a small handful, chopped

egg 1, beaten

puff pastry 320g sheet

Melt the butter in a large pan over a medium heat. Once foaming, add the spring onions with a pinch of salt, and cook for 10 minutes until softened. Add the garlic and cook for 1 minute. Add the flour and cook for another 2 minutes until turning sandy, then gradually pour in the stock until smooth. Simmer for 10-15 minutes or until thickened.

Remove from the heat and stir in the turkey meat, ham, crème fraîche, mustard and some seasoning. Set aside to cool to room temperature, then stir through the parsley.

Spoon the filling into a 20cm x 30cm baking dish, then brush the edge of the dish with the beaten egg. Unroll the pastry and lay on top of the dish. Use a serrated knife to trim any overhanging pastry, then use a fork to crimp all of the edges of the pastry, pushing to seal it to the dish. Use the back of a knife to lightly score the surface of the pastry in a diamond design, then cut a 2cm cross in the middle to let any steam out. Brush with the beaten egg, then chill for 20 minutes or until ready to bake.

Heat the oven to 200C/fan 180C/gas 6 and bake the pie for 25-30 minutes or until the pastry is a deep golden brown. Serve with greens on the side.

PER SERVING 790 KCALS | FAT 49G