Leftover pie

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Prep time:

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Serves: 4

By thereistheball



  • 1 stock cube

  • 2 tbsp flour

  • 1 handful ham cubed

  • 1 leek

  • 1 knob butter

  • 1 splash milk

  • 1-2 handfuls leftovers cut into even-sized pieces (anything you have)

  • 1 packet ready made puff pastry (plus egg or milk to wash)

  • 1 splash Worcestershire sauce (optional)

  • 1 handful turkey or chicken shredded


  1. Chop the green tops and coarse outer leaves off the leeks, and cut into rounds. Cut all the leftovers into similarly-sized pieces.
  2. Turn the oven on - read the pastry packet instructions for heat. I would usually try 180C, for 20-25 minutes.
  3. In a big pan, fry the leeks gently in lots of butter until they are soft. Don't let them go brown.
  4. Take the pan off the heat and scatter a couple of tablespoons of flour over the buttery leeks. Stir with a wooden spoon until all the flour has combined with the butter round the leeks. Put back on a gentle heat and cook the butter and flour (roux) very carefully for a minute or so, making sure it does not burn. It should smell toasty.
  5. Gently add a small splash of milk to the pan and stir vigorously. Once it has been fully absorbed by the milk and butter roux, add a tiny bit more and stir vigorously again. Keep going until you have a gloopy white sauce full of leeks, that will more or less cover the volume of ingredients you have to add to it.
  6. Chuck in the meat(s) and stir until they are evenly distributed among the leeks. Add the other leftovers and heat through, stirring constantly.
  7. Taste for seasoning - you might want to add some salt and pepper, white wine, some stock cube, some more milk. Once you're happy with it, take it off the heat.
  8. Roll out the pastry onto a clean, floured surface. It needs to be a bit bigger than your pie dish. If you have lots of filling - too much for your pie dish - then once it has cooled down you can either make more pies and freeze them, or freeze the filling in bags. If you're making more pies now, remember them when you roll out the pastry.
  9. Pour the pie filling into the dish and cover with the pastry. Pinch the pastry all the way round the pie dish edge so that it sticks. Cut a small hole or stick a knife through the centre of the pie to let out steam. With pastry off-cute you or the children can easily cut out a few leaves or other shapes to stick on top of the pastry for extra prettiness. Once the pie is complete, wash it with a beaten egg yolk or some more milk, taking care not to get it too soggy.
  10. Bung in the oven for the recommmended time on the pastry packet, keeping an eye on it if possible. Try not to open the door until at least 20 minutes in.
  11. Despite the veg inside you will want something on the side. I suggest hot buttered green beans.

Additional Information

  • Can Freeze

  • Winter

  • Christmas

  • Main Course

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Your comments

  • 23/11/10 19:32

    This is a really pleasurable way of using up all the bits and pieces left over from Christmas dinner or any big roast. The wine in the recipe is really just an excuse for the chef to open a bottle to keep them company while they do some gentle stirring.