Main Supper Leftovers Lunch

Sarah Rossi’s One-pot Boxing Day Pie Recipe

If you’re all cooked out after the big day, this is the recipe for you. It uses an instant sauce that cooks and thickens in the oven, there’s no stirring and it’s ready in 30 minutes. Relax and enjoy Boxing Day comfort food!

10 minutes prep, 25 minutes cook

Serves 6

Ingredients

500–600g leftover cooked turkey, pigs in blankets or ham, cut into bite-sized pieces

500–600g leftover cooked vegetables and/or stuffing, cut into bite-sized pieces

320g ready-rolled puff pastry sheet

1 egg, beaten

For the Sauce

50g cornflour

250ml hot chicken stock (made from a cube is fine)

300ml single cream

1 tsp wholegrain mustard

sea salt and freshly ground black pepper

Method

1 Preheat the oven to 180°C fan/200°C/Gas Mark 6.

2 Make the sauce first. Put the cornflour in a small bowl, add a spoon or two of the stock and stir until it forms a smooth paste (it’s important to make this cornflour ‘paste’ so that the sauce doesn’t go lumpy). Add the paste to the rest of the stock and combine with the cream, mustard and plenty of salt and pepper. Mix well.

3 Put all the chopped meat and vegetables in the roasting or pie dish and pour over the sauce. Carefully top with the pastry. Brush the pastry with the beaten egg, prick a few holes in the top and bake in the oven for 20–25 minutes, until the pastry is golden on top and the meats inside are hot through.

4 Remove from the oven and serve.

Recipes extracted from What’s for Christmas Dinner? by Sarah Rossi, published by HarperNonFiction. Photography by Sam Folan.