This pie could not be easier - it really makes the most out of Christmas dinner leftovers - turkey, gravy and stuffing. If you have any leftover veg, stick that in too! Feel free to make your own pastry, although this recipe calls for shop-bought.
- 250g mushrooms
- 400g leftover shredded turkey
- 150g stuffing
- 450ml turkey gravy
- 1 sheet puff pastry
- 1 egg yolk
Preheat the oven to 180C.
Chop the mushrooms and dry fry them until they've lost some liquid. Don't stir them too much as this will cause them to poach rather than fry.
Stir the mushrooms together with the shredded turkey, stuffing and gravy. Put into a pie dish, then cover with the pastry and pinch round the edges of the pie dish to seal.
Poke a hole in the top of the pastry and brush with the egg yolk. Cook for around 45 minutes or until the pastry is risen and golden.