Leftover Christmas turkey pie

Method

1. For the giblet gravy: make the gravy the night before you make the pie, though you can use good stock or even an appropriate soup instead if you wish. Put all the ingredients in a large saucepan over a medium heat, partially cover the pan and leave to simmer for at least 3 hours, skimming the surface as necessary. Keep an eye on the water level and top up as necessary. Strain, discarding the giblets, vegetables and bouquet garni, and leave the liquid to cool. Cover and put in the fridge overnight.

2. The next day, skim the fat off the top of the gravy. Bring it to the boil and thicken it with the flour, cornflour or brown gravy powder mixed to a paste with a little water.

2. For the pastry: mix the eggs and water together and put them in the fridge. Then put the plain flour in a bowl and chill that in the fridge for 15–20 minutes; the cooler it is, the better the pastry. Empty the chilled flour into a food processor. Add the butter and blitz until combined and the mixture resembles crumbs. Add the egg and water mixture and process again to form a dough. Remove this from the processor and knead lightly until smooth.

3. Grease a 24 cm ovenproof flan dish. Roll out two-thirds of the dough to the size of the flan dish on a lightly floured surface, and carefully line the dish. Roll out the remaining dough for the top of the pie and put them both it in the fridge until you are ready to use them.

4. Preheat the oven to 200C/gas 6.

5. For the filling: heat the goose fat in a heavy-based pan over a medium heat. Add the onion and fry, stirring occasionally, for about 5 minutes until softened. Add the mushrooms and continue frying until they give off their liquid, then leave the mixture to cool. Add the turkey, carrots and giblet gravy to the cooled onion mixture and stir everything together.

6. Put the filling into the lined flan dish and dampen the edges of the pastry base with water. Cover the dish with the pastry lid and crimp the edges together. Use any trimmings of dough to decorate the top, and make a small hole in the centre to allow steam to escape. Brush with beaten egg and place the pie on a baking sheet. Bake for about 30 minutes, or until the pastry is golden and the filling is piping hot.