Christmas Leftover Pie

Looking for a fresh idea for how to use up your Christmas dinner leftovers? These pies will do the trick. All the ingredients listed are suggestions – you can chuck in whatever leftovers you want, just make sure they are all are cooked, cooled and not too wet.

  1. Rub the butter into the flour until it resembles fine breadcrumbs. Add the water and bring the pastry together. Roll into a sausage shape, cover in cling film and chill for 30 minutes.
  2. Preheat oven 180oC/350oF/gas mark 4.
  3. Divide pastry into thirds. Roll out two of the thirds into 18x18cm squares that have a thickness of 0.5cm.
  4. Halve the last pastry third. Roll these out into 14x14cm squares that have a thickness of 0.5cm. Cut circles out of these squares using the pie dishes as a guide – you want the circles to be 0.5-1cm wider than the width of the dishes. Cut small crosses into the centres of the circles.
  5. Grease the inside of the pie dishes with butter.
  6. Gently press the 18×18 squares into the pie dishes, being careful not to rip the pastry. Press the pastry into the corners and to the sides. You will get a double layer in places – don’t worry about this, just press the folded section of pastry against the dish side, flattening it as much as you can. Trim the pastry overhanging the edges of the dish, making sure to leave a boarder at least 0.5cm wider than then dish’s circumference.
  7. Spread the cranberry sauce across the pie bases. Mix all other ingredients – apart from the egg – together with the gravy and fill the pies with it, pressing down gently so it doesn’t pile up too much.
  8. Pick up one of your pastry circles. On one side brush the outside circumference with the beaten egg. Press down onto the top of one of the pies – egg washed side down – and crimp the edges of the base and top together to seal everything in. Brush the top with the egg. Repeat with the other pie.
  9. Cook in the oven for 40 minutes. Remove and leave to cool for 10 minutes before turning out. Serve with extra gravy and vegetables.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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