Boxing Day Leftover Pie

• Meat

  • 100 g Italian sausage

• Produce

  • 2 tbsp Parsley, fresh
  • 1 Spring onion

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 240 g Plain flour
  • 1 tsp Salt
  • 60 g Vegetable shortening

• Dairy

  • 60 g Butter

• Liquids

  • 4 tbsp Iced water

• Other

  • 300-400g g leftover Christmas dinner (turkey, stuffing, vegetables, sausage etc

Found on gillianskitchen.com

Description

Directions

• Freeze the fats and flour together for at least 10 minutes.
• Blitz the chilled pastry and fat in a food processor until you have a breadcrumb like consistency.
• Add the iced water a little a time and pulse until the mixture starts to bind.
• Remove from the processor and finish off binding together with your hands.
• If you need more moistures dip your fingers into the iced water and continue to bring the pastry together, then divide into two discs.
• Cover with cling film and pop into fridge for 20 minutes.
• Preheat the oven to 200ºC/gas mark 6/400ºF.
• Beat the spring onion, parsley and eggs together, and set aside.
• Chop your turkey, sausage, stuffing and sprouts and any other Christmas dinner leftovers youd like to use. 
• If not enough Christmas dinner leftover meat, cook the Italian sausage, bacon or pancetta, in a frying pan with a little onion, season as desired.
• Take one disc at a time from the fridge and roll out to line a 20cm / 8 inch pie dish, preferably one with removable bottom. Make sure you leave an overhang as the pastry will shrink on cooking.
• Now roll out the second disc to use as a lid and then set aside whilst you add the filling to the pastry-lined pie tin.
• Add your Christmas dinner leftover meat and vegetables,  plus the extra sausage if using. Cabbage and sprouts work amazingly well.
• Pour on the beaten egg, spring onion & parsley mixture.
• With a little cold water, dampen the edges of the pastry case and cover with the rolled-out lid. Cut off excess pastry, seal and pinch all around the rim, not forgetting to cut a few slits in the centre to let out steam.
• Brush the top of the pastry with an egg wash mix or milk.  Egg wash will make it more golden.  I used just milk in this recipe as Id run out of eggs.
• Bake for 30 minutes or until golden brown and hot in the centre.
• Let cool on a wire rack. Gorgeous eaten hot or cold with pickles and chutneys of your choice.