Easy Leftover Turkey and Vegetable Pie

Pastry

1. Put the flour and salt into a large bowl and mix together thoroughly. Chop the butter into small cubes and add to the mixing bowl. Rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs (you can do this in a food processor if you prefer, or alternatively find a small child to do it for you – mine love doing this for me!)
2. Add a few drops of cold water and stir, keep adding cold water a few drops at a time until the mixture starts to come together. Squish the mixture together until you have a ball of pastry dough. Wrap in clingfilm and chill in the fridge until it is needed.

Pie

1. (N.B. Start here is you have bought a block of ready-made pastry.)
2. Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
3. Peel and slice an onion and put in a deep, wide pan with a drizzle of olive oil. Cook with a lid on for 5 minutes until soft but not brown, stirring occasionally.
4. Add the chopped turkey and vegetables and fry over a medium heat for 2 minutes.
5. Add the leftover gravy and cream and bring to the boil. Turn the heat down and simmer for 5 minutes.
6. While the pie filling is simmering, remove your pastry from the fridge and roll out to 3cm (1 inch) bigger than your tin all the way round. My tin is 28cm by 18cm (11inches by 7inches).
7. Tip the filling into your tin and carefully place your pastry on top. Cut a couple of small holes in the middle to allow the steam to escape.
8. To achieve a glaze on top of your pie, crack an egg into a cup and beat with a fork. Using a pastry brush, paint the eggwash onto your pastry.
9. Put your pie in the preheated oven and cook for 20 minutes or until golden and bubbling. Serve on its own or with mash and / or green vegetables for a more substantial meal.