Simple Way to Prepare Award-winning Christmas leftovers pie

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, christmas leftovers pie. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Created specifically for premium discounter Aldi, why not cook along with Phil Vickery from the comfort of your home and create this delicious Christmas. Felicity Cloake demonstrates how to make the most of Christmas cold cuts. She gives leftover turkey and ham a new lease of life in an indulgent puff pastry pie, accompanied by a festive salad. The pie is perfectly complemented by leftover sprouts and chestnuts, and the dish even uses up any cranberry sauce still sticking Christmas pie with sprouts, turkey, chestnuts and cranberry sauce.

Christmas leftovers pie is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Christmas leftovers pie is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook christmas leftovers pie using 5 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Christmas leftovers pie:

1. Get rolls of shortcrust pasty
2. Prepare Leftover turkey, ham, stuffing and vegetables
3. Prepare branston pickle
4. Prepare grated cheese
5. Make ready egg beaten

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Instructions to make Christmas leftovers pie:

1. Preheat the oven to 180 degrees c. Unroll the first roll of shortcrust pastry and cut a circle, the size of your baking tin, plus 1 cm. Place it inside the baking tin and prick with a fork. Set aside the remaining pastry for later.
2. Unroll the second sheet of pastry. Slice it in half length ways. Adjoin both slices together to make a long strip. Brush the rim of base pastry with water. Then line the sides of the tin with pastry. Cut off any excess length but allow the pastry to overhang the sides
3. Line the pastry with baking parchment and cover with baking beads. I also placed a heat proof bowl into the tin, to keep the sides in place. Blind bake for 15 minutes.
4. Remove the pastry and allow to cool. Then begin layering your veg. I did turkey, sprouts, stuffing, ham, branston pickle and cheese - repeat.
5. Turn the oven down to 170 degrees c. Make a lid with the leftover pastry to make your pastry lid. Make sure it’s sung. Prick a few holes in the top and brush with the beaten egg. Bake for 30 - 40 mins or until the pastry is golden. You might need to adjust the temperature depending on your oven.
6. Remove and trim the excess pastry from the sides. Then place a plate or board on top of the pastry and flip it over to remove the pie from the tin. It should slide out. Then place a baking tray onto the bottom of the pie and flip back over so that the pie is facing upwards. If you want/need to crisper the bottom. Pop it back in the oven for 5 minutes or so. I tied a bit of string around the case to keep it intact.
7. Serve with hot gravy.

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