A great way to use up leftover turkey or chicken with this free-form pie using just a sheet of puff pastry.
Ingredients
- 400g cooked chicken or turkey, cut into bite-sized chunks
- 20g butter
- 20g plain flour
- 200ml leftover gravy or stock
- 1 tablespoon double cream
- 1 teaspoon Dijon mustard
- A sprig of sage leaves plus extra for decorating the pie
- 320g sheet ready rolled all butter puff pastry
- 1 egg, beaten for the egg wash
Method
- Preheat the oven to 220C (ESSE dial guide middle of VERY HOT).
- Melt the butter in a pan and stir in the flour. Cook for about a minute, stirring well with a wooden spoon to ensure even cooking.
- Remove the pan from the heat and gradually add the stock/gravy stirring well, return to the heat, increase the heat and stir constantly as it comes to the boil to make a thick sauce.
- Once it has boiled, then stir in the chopped sage leaves, cream, mustard, salt and pepper, reduce the heat and simmer for a couple of minutes.
- Then add the cut up chicken and stir into the sauce. Set aside and cool.
- Cut the sheet of pastry into 3/5 and 2/5 pieces (so you have one piece slightly larger). Line a baking sheet with parchment paper and lay the smaller piece of pastry on it.
- Spoon the filling in the centre leaving a 5cm border. Wet the border and place the larger piece of pastry over the top.
- Press the edges down well and brush the top of the pastry with a little egg wash and scatter a few sage leaves on top for decoration.
- Bake in the oven for about 40 minutes until well browned.
Winter comfort recipes prepared by Philippa Vine using the Ironheart wood-fired cooking stove at Bluebell Farmhouse Kitchen and Cookery School in East Sussex.
