It’s not the prettiest of pies, nor the most daring. But it’s leftover pie and therefore the best type of pie.
125gr plain flour
55gr cold butter
Pinch of salt
Ice cold water
50gr plain flour
350ml milk (or a combination of stock and milk)
Tiny pinch of salt
Leftover roast meat, cooked vegetables, stuffing
We had a three bird roast for Christmas so ours had duck, turkey and guinea fowl plus a sweet orange and calvados stuffing. I added in a small carrot and a small parsnip too
1, Make the pastry but cutting the cold butter into the flour and salt and rubbing it in until it resembles breadcrumbs.
2, Tablespoon at a time, add in the ice cold water until it forms a dough that can be pressed together.
3, Wrap in clingfilm and pop it in the fridge for at least 30 minutes
4, Make the white sauce whilst the pastry is chilling. Melt the butter in a saucepan and stir in the flour. Turn the heat down and stir together until it forms a smooth paste. Continue heating it for another 2-3 minutes and then add in about 100ml of milk. Stir this in well to loosen the paste and add in the rest of the milk. Whisk until all the lumps have gone and the sauce is simmering. Continue stirring until it has thickened and then remove from the heat.
5, To assemble your pie, roll out the chilled pastry and place it into an 8inch loose bottomed tin. Add in your filling and re roll the pastry scraps to form a lid.
6, Bake in a preheated oven (180o/c) for 30 minutes or until golden and the filling is hot.