- Rub some butter around the inside of a 1lt/2pt ovenproof dish.
- Put the flour and butter into a large bowl.
- Using a pastry blender or fork, mash the butter into the flour until it resembles breadcrumbs.
- 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.
- Put two-thirds of the pastry dough onto a floured surface and roll it to the thickness of a £1 coin.
- Lift the rolled-out pastry into the prepared dish.
- Chill the dish and the remaining pastry.
Christmas Lunch Pie Filling
- Pre-heat the oven.
- Chop the turkey and any sausages, stuffing or ham into chunks and put them into a bowl.
- Add the left-over vegetables (avoiding potato), cranberry or bread sauce and chopped fresh herbs.
- 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.
- 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 the 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 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.
- 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.
- Bake for 45-50 minutes.
190°C, Fan 170°C, 375°F, Gas 5