Christmas leftovers pie

Serves 8

200g chilled unsalted butter, plus 1 tbsp and extra for greasing 400g strong white flour, plus extra for dusting 1 egg yolk, plus 1 egg 80ml cold water 1 garlic clove, peeled and finely chopped 5 shallots, peeled, trimmed and halved 500g shredded roast turkey 1 tbsp chopped capers 250g cooked carrots and sprouts or other leftover vegetables 150ml gravy 300g roast potatoes, halved 200g roast parsnips 150g stuffing, roughly chopped 200g cranberry sauce sea salt and black pepper fresh cranberries and mint leaves, to garnish deep 30cm oval pie dish

In a large bowl, rub the 200g of butter into the flour, using the fingertips, until the mixture has a breadcrumb-like texture. Add a pinch of salt. Mix in the egg yolk and water, then bring the mixture together into a dough by squeezing it together. This could take up to 5 mins. Wrap the dough ball in cling film and leave to chill for 1 hr.

In a large saucepan, sauté the garlic with the shallots in the tbsp of butter for 2 mins. Add the turkey and fry for 2-3 mins until coloured. Add the capers, sprouts, carrots and gravy. Cook for 1 min and season with pepper, then set aside.

Preheat the oven to 200°C/gas mark 6 and grease the pie dish. Dust a clean kitchen surface with flour and cut a third away from the pastry. Roll out the larger piece to fit the dish, leaving 1cm of the pastry overlapping the edge. Layer the potatoes and parsnips at the bottom, then add a layer of stuffing, followed by the turkey mixture. Top with the cranberry sauce, then roll out the remaining pastry to create a lid for the pie. Place the lid on top of the pie and press the edges down, using the thumb, to make a pattern on the border. Trim the sides, allowing an overhang of approximately 0.5cm over the edge of the dish. Gather the remnants of the pastry together and roll in balls the size of a marble. Press down each one with the thumb to make a petal shape, then arrange, overlapping, to create a flower. Do this three times, then cut out two leaf shapes. In a small pot, beat the remaining egg, then brush over the pie lid. Fix the pastry flowers and leaves on top and then brush with the egg.

Bake the pie for 20 mins until golden. Allow to cool for 5 mins, then serve immediately or allow to cool and chill to serve cold. Decorate with mint leaves and cranberries.

“After a good dinner one can forgive anybody, even one’s own relations”

Oscar Wilde