Xmas time there is always a huge amount of leftovers so I thought I would give you a few ideas on how to use them up!
I have also given the amounts for raw veg too so you can also make this pie from scratch.
If you eat Turkey and have leftovers you can add a couple handfuls of cooked shredded meat into the mixture as well.
If you don’t have any leftover veg and want to cook this from scratch. Cut the carrots and parsnips into 1cm cubes and put onto a baking tray and drizzle with olive oil. Cook for 30 minutes until soft.
To make the pastry put the flour and cold butter into a food processor and blend until a thin crumb. Slowly add the water 1 tablespoon at a time until it combines to a dough. By doing one tbsp at a time ensures you don’t let it get too wet.
Roll into a ball and pop in cling film or a beeswax wrap in the fridge for 15 minutes.
Dice the leeks and put into a saucepan with the olive oil and grated garlic. Cook off for a couple of minutes until the leeks have softened.
Dice the portobello mushrooms and add to the pan. Once they are soft transfer all the contents into a bowl so you can use the same pan to make the sauce.
In the pan add the butter and melt. Add the flour and whisk till it clumps up. Slowly add the milk, whisking all the time until it makes a thick sauce.
Add in the boullion powder and all the vegetables including the pre- cooked carrots and parsnips. Stir in the bay leave and rosemary after taking the leaves off the stalk.
Take off the heat and roll the pastry out.
Roll the pastry out on a floured surface until its about 2-3 mm thick and the size of your dish you are using about 6inch round diameter.
Pour the vegetable mixture into the dish and then carefully place the pastry over the top. Pinch down the sides over the dish and then cut any excess off the side. You can re-roll this out and cut out little shapes to decorate the top if you wish.
Beat the egg well and brush the egg over the top of the pie.
Put into the oven for 30-40 minutes or until golden brown. Serve hot!