Leftovers Pie

For dinner tonight I made a pie with the Christmas leftovers. And very nice it was too.

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Serves 6

1 leek (or a medium onion)
1 large carrot
1 tin sweetcorn
About 300g leftover meat (I used a mixture of goose and ham as that's what I had left over)
1 tub mushrooms
1 tbsp olive oil
1 glass wine (what ever you have open)
1 large mug stock (from a cube if you want)
1 tbsp cornflour
1 sheet pre-rolled puff pastry

1. Preheat the oven to gas mark 7
2. Slice the leek and dice the carrots and the mushrooms
3. In a large heavy bottomed pan saute the leeks, carrots and sweetcorn in the olive oil over a low heat
4. Add the meat and the mushrooms and stir regularly until the mushrooms are cooked. If you have any stuffing left you could add this too.
5. Add the wine and the stock. Simmer until the liquid has reduced by half.
6. Put the cornflour in a mug of water and add a couple of tablespoons of water. Stir this well
7. Stir the cornflour mix into the pan. Keep stirring until the sauce thickens
8. Put the pie filling into a large oven proof dish (a lasagna dish is perfect)
9. Cover the pie filling with the puff pastry sheet
10. Put the pie in the oven for 20 mins
11. Serve with mashed potatoes and veg