Turkey Pie

Wholemeal Pastry

1. Rub some butter around the inside of a 1lt/2pt ovenproof dish.
2. Put the flour and butter into a large bowl.
3. Using a pastry blender or fork, mash the butter into the flour until it resembles breadcrumbs.
4. Sprinkle the water over the flour and stir to bring together a ball of dough. If it does not do this easily add more water to make a soft dough. Cover the dough and leave it to stand for 15 minutes.
5. Put two-thirds of the pastry dough onto a floured surface and roll it to the thickness of a £1 coin.
6. Lift the rolled-out pastry into the prepared dish.
7. Chill the dish and the remaining pastry.

Christmas Lunch Pie Filling

1. Pre-heat the oven.
2. Chop the turkey and any sausages, stuffing or ham into chunks and put them into a bowl.
3. Add the left-over vegetables (avoiding potato), cranberry or bread sauce and chopped fresh herbs.
4. Put the left-over gravy, left-over wine or stock into a saucepan over medium heat. OR put the milk into a pan over medium heat.
5. Put the cornflour into a small bowl, add the cold water and stir to make a paste.
6. Remove the saucepan from the heat and stir in the cornflour mix.
7. Return the pan to the heat and stir until the sauce is thick.
8. Season with salt and pepper.
9. Tip the sauce into the mixing bowl and stir gently to combine.
10. Pour the filling into the prepared pie case and smooth the top.
11. Brush some water around all the pastry edges.
12. Roll out the remaining third of the pastry to make a lid for your dish and lift it onto the pie.
13. Pinch together or press around the edges of the pastry and cut away any pastry hanging over the edge of the dish.
14. Gather up the pastry offcuts, 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.
15. Brush beaten egg all over the top of the pie.
16. Using a knife or scissors make a few cuts or slits in the top of the pastry.
17. Bake for 45-50 minutes.