Ham and turkey pie

This is a great way of using up your Christmas leftovers. the proportions of the pie filling contents really don't matter that much, it's really easy, and it tastes great.

Break up leftover turkey meat ( include the skin, torn up, scraps from the carcass and any other bits like the cloves of garlic and herbs you shoved up its rear end a day or so before).

Chop up leftover ham ( best in chunks, but slices work, if that's all you have).

Put the meaty leftovers in a casserole dish large enough to hold them with a bit of extra room to spare.

Add spoonfuls of leftover bread sauce (I always make too much) a dash of milk and/or any cream that needs using up. Also any leftover stuffing. You can add leftover gravy or stock, but not too much! this should be a meaty pie, not a runny one.

Add a pinch of ground mixed spice (or a bit of grated nutmeg) and a good shake of black pepper.

With a spoon, mix up the the contents well in the dish.

Roll out a 400g-ish pack of puff pastry to a size slightly larger than the dish. For less leftovers and a smaller pie you will need a smaller pack, or you can just have a really thick crust! Place over the dish and press around the edges to seal. Snip the centre with scissors to let the steam out ( if you have a pie funnel this is a good option here).

Brush the top with a little milk or stock, or watered down gravy, and put in a pre-heated oven at 180C for about 40 minutes.

Serve on its own, or with gravy and vegetables.

Definitely not for vegetarians.