Rustle up a little festive cheer with these recipes from Lewis & Clarke…
Christmas Leftovers Pie

INGREDIENTS
Christmas dinner leftovers
(for me, it’s chicken, parsnips, carrots, Brussels sprouts, pigs in blankets and gravy)
Ready-made puff pastry
(or shortcrust if you prefer)
1 egg
Cranberry sauce

  1. Preheat your oven to 180°C, gas mark 4/5
  2. Chop up vegetables and pigs in blankets into bite-size pieces, shred down your leftover turkey or chicken and mix together in a bowl. 
  3. Pour in the cold gravy and mix. If you need extra gravy, just make a quick one and mix it in as well and allow to cool.
  4. Place your mixture into an appropriate pie dish or Pyrex dish and push down slightly.
  5. Using a teaspoon, add cranberry sauce on the mixture and spread to create a layer. (If you like a lot of cranberry, add more, but don’t add too much so it leaks out)
  6. Roll out the pastry and cut it to the appropriate size to cover your dish.
  7. Beat the egg in a cup, and using a pastry brush, egg wash the top of the dish, then add your pastry lid.
  8. Eggwash the whole pastry lid, then use a fork to crimp the edges of the pastry top.
  9. Then, using a sharp knife, pierce a hole in the centre to allow any steam to escape.
  10. Place the pie in the middle of the oven and cook for 30-40 minutes until the pastry is golden brown and the inside is hot.
  11. Serve with buttery mashed potatoes and extra veggies if you want. Delicious!

Lewis & Clarke
2a Main Street, Gifford EH41 4QH | 01620 811001
info@lcartisan.co.uk