My Ultimate Christmas Pie

• porciones: Serves 4, under 550kcal
• tiempo total: 41 minutes

Ingredientes

300g shredded cooked turkey or chicken

1 large cupped handful Brussels sprouts, roughly shredded

1 large leek, sliced

6 rashers smoked pancetta, diced

1 tsp dried sage

1 chicken stock cube

100g cooked chestnuts (I buy in a bag from merchant gormet), roughly chopped

2 tbsp dried cranberries

1 heaped tbsp plain flour

1 tsp English mustard

500–600ml semi-skimmed milk (or any milk)

Ready-rolled puff pastry

1 egg, beaten (for egg wash)

Olive oil, salt

Instrucciones

Preheat the oven to 200°C fan. In a deep Le Creuset cast iron pan, fry the pancetta in a little olive oil over a medium heat until browned. Add the shredded Brussels sprouts and sliced leek with a pinch of salt and sauté until softened. Stir through the flour and cook it out for a minute, then slowly whisk in 500ml cold milk until you have a smooth sauce.

Crumble in the stock cube, then add the mustard, sage, chestnuts and cranberries. Bring everything to a gentle simmer and cook for 5–10 minutes until the sauce has thickened, loosening with a splash more milk if needed. Fold through the shredded turkey or chicken, then take off the heat and leave to cool for a few minutes.

Roll out the puff pastry and use the top of your pie dish as a guide to cut out a lid. Tip the filling into your pie dish, lay the pastry over the top and crimp the edges.

Cut two small air vents in the middle, brush all over with beaten egg and bake for about 30 minutes, until the pastry is well risen and deep golden. Serve hot, straight from your Le Creuset to the table.