Leftover Pie
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
Serves: 6
- 330g/11.6ozs. plain all purpose flour
- 125g/4ozs. butter, cold and cubed
- 1 tablespoon sugar
- 1.5 teaspoons salt
- 90ml/3flozs. water
Filling
- 8 cups worth of cold leftover meat/nutmeat, applesauce, stuffing and vegetables
I made this is a 20x11x12cm or 7.7x4.2x4.5inch loaf tin with a capacity of 2.1 litres/0.55 gallons
Step 1 - Place the flour, butter, sugar and salt in a food processor and blend until you get fine sand. Add in the water and pulse until it starts to come together. Roll into a ball and cover with cling film and rest in the fridge for 30 minutes. After this time you may need to rest it on the bench for 5 minutes to take the chill off it.
Step 2 - Spray the base and sides well of a loaf tin (or round pie tin). Roll out 2/3 of the pastry and press into the tin. Keep the remaining third of pastry covered. Layer in the leftovers pressing down firmly with an angled spatula. I put the peas in the centre but I'd recommend putting them on top just for structural integrity. Roll out the remaining pastry and place on top and join with the base pastry. Flute the edges and cut three vents in the top. Brush with egg wash. Place in the fridge for 30 minutes to firm up.
Step 3 - Bake at 180C/350F for 1 hour and 15 minutes. Cover the top with foil if it is getting too brown (I covered it with foil 55 minutes in).