Patchwork roast chicken pie

What do you do with all those leftover scraps of puff pastry? Simple, chuck them on top of this patchwork pie, which also features leftover roast potatoes, veg and shredded roast chicken. if you’re missing any of the ingredients, just swap them for something else.

TO MAKE 1 PORTION

Olive oil

2 tsp plain flour

200ml milk

Handful of cooked chicken (roasted is ideal), shredded

Handful of leftover cooked veg (such as peas and carrots)

Handful of leftover cooked potatoes

1 tsp mustard (any kind) Handful of Cheddar, grated Salt and pepper

Leftover strips of puff pastry 1 egg, beaten (optional)

PREHEAT your oven to 180c/ gas 4.

Add a glug of olive oil to a saucepan, then add the flour and cook over a medium heat for 1 minute. Begin to add the milk, a little at a time, stirring continuously until a sauce forms. Remove from the heat and throw in the chicken, veg, potatoes, mustard and cheese. If the sauce is too thick, just add a splash more milk. Season to taste, then transfer the mixture to an ovenproof dish. Top with the pieces of puff pastry, then brush with beaten egg (if you want an extra-luxurious finish). Bake in the oven for about 30 minutes until the puff pastry lid is golden brown.