- Measure the flour and salt into a mixing bowl.
- Chop the butter into small cubes and add them to the bowl.
- Using a pastry blender or fork, mash the butter cubes into the flour until it resembles breadcrumbs.
- Stir in enough of the water to bring the pastry together into a soft dough.
- Cover the dough and leave it to stand for 15 minutes.
- Dust the work surface with flour, put two thirds of the dough in the middle and sprinkle it with flour.
- Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish, OR simply press the pastry into the baking dish using your fingers.
- Cut away any pastry that hangs over the edge of your dish and add it to the unused pastry.
- Brush the pastry edges with water.
- Proceed to fill the pie or cover and chill the pastry case and remaining pastry overnight.
Leftover Christmas Lunch Filling
- Pre-heat the oven.
- Rub some butter around the inside of a 1lt/2pt ovenproof dish.
- Chop the turkey and any sausages, stuffing or ham into chunks and put them into a mixing bowl.
- Cut up and add the left-over vegetables, avoiding potatoes.
- Add a dollop of cranberry or bread sauce and some chopped fresh herbs.
- Put the left-over gravy, left-over wine or stock into a saucepan over a medium heat OR put the milk into a pan over a medium heat.
- Put the cornflour into a small bowl, add the cold water and stir to make a paste.
- Remove the saucepan from the heat and stir in the cornflour mix.
- Return the pan to the heat and stir until the sauce is thick.
- Season with salt and pepper.
- Tip the sauce into the mixing bowl and stir gently to combine.
- Pour the filling into the prepared pie case and smooth the top.
- Brush some water around all the pastry edges.
- Roll out the remaining third of pastry to make a lid for your dish and lift it onto the pie.
- Pinch together or press around the edges of the pastry and cut away any pastry hanging over the edge of the dish.
- Gather up the pastry off cuts, roll them out again and cut into thin strips. Brush the strips with egg and lift them onto the pie, moist side down, to form a pattern.
- Brush beaten egg all over the top of the pie.
- Using a knife or scissors make a few cuts or slits in the top of the pastry to allow steam to escape.
- Bake for 45-50 minutes until golden.
1lt/2pt oven proof dish, 2 x mixing bowls, pastry brush and saucepan
190°C, Fan 170°C, 375°F, Gas 5