Ingredients
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FOR THE FILLING
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1 tbsp olive oil
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2 shallots, peeled and finely chopped
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1 carrot, peeled and finely diced
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25g butter
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25g plain flour
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150ml turkey gravy
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150ml stock, made with 1/2 chicken or Kallo yeast-free stock cube
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200ml semi-skimmed milk
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1/2 garlic bulb, roasted, peeled and finely chopped
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2 sprigs fresh thyme, leaves picked
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300g turkey, cooked and shredded
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150g gammon, cooked and shredded
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50g stuffing, cooked and crumbled
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2 tbsps cranberry sauce
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FOR THE PASTRY
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140g dairy-free butter
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350g plain flour, plus extra for dusting
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1/2 tsp salt
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150ml water
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1 medium free-range egg, beaten
Directions
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Heat the oil in a frying pan and sauté the shallots and carrots gently for 5-10 minutes until softened and starting to colour. Set aside and leave to cool.
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To make the sauce, melt the butter in a pan and stir in the flour. Cook for 1 minute to remove the raw taste, then stir in the turkey gravy. Whisk in the stock and milk with the garlic and thyme and keep stirring until you have a smooth, thickened sauce. Add the cooled vegetables with the turkey and gammon and mix well. Set aside.
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In a bowl, rub the butter into the flour and salt until it resembles breadcrumbs. Stir in the water to form a dough and knead lightly.
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Dust your work surface and rolling pin with flour and roll out half the pastry to line a quiche or pie tin. Use your knuckle to push the pastry into the tin, and allow it to overlap the tin’s rim slightly. Place in the fridge for 5 minutes.
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Spoon the filling into the bottom of the pie, and top with the crumbled stuffing and dots of cranberry sauce.
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Roll out the remaining pastry. Brush the edges of the pie rim with beaten egg and cover with the pastry lid. Pinch the edges to seal, then trim.
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Roll out the trimmings to form stars or Christmas trees. Decorate the top and glaze with egg all over. Bake at the bottom of a preheated oven at 180C for 50-55 minutes until golden and piping hot.
