A celebration of all those delicious Christmas leftovers, smothered in a creamy white wine sauce and topped with crispy puff pastry. You can adapt the ingredients to suit whatever leftovers you have after the big day. The important bit is creating a silky smooth delicious sauce to cover the treasure that lies beneath. It’s the definition of comfort food and we hope you enjoy it as much as we do.


  • Ingredients

    A couple of handfuls of leftover Packington Chicken, Cockerel or Turkey
    Brussels sprouts (shredded / cut finely and cooked)
    Roasted carrots & parsnips (cut into chunks)
    A few sprigs of your favourite herb – Thyme / Sage / Rosemary, cut finely so you have 2 tablespoons of chopped herbs

    For The Sauce
    100g butter
    100g flour
    450g milk (or 250ml white wine and 200ml milk)

    For The Topping
    1 egg (mixed with a pinch of salt an hour before)
    1 sheet of puff pastry

  • Method

    1. Chop your leftovers so they are all in bitesize chunks.

    2. Make the sauce, starting by melting the butter in a large saucepan, when all melted, add the flour, stir and cook for a couple of minutes, stirring continuously so it doesn’t burn.

    3. Slowly add the liquid (starting with the wine if you are using), stirring continuously whilst you add it so it comes together as a silky smooth sauce.

    4. Combine the sauce with the leftovers and place in your pie dish.  They should be thoroughly covered with a little extra sauce.  If there is excess sauce, save this for another day.

    5. Allow to cool.

    6. When the pie filling is cool, heat the oven to 180 degrees C. Meanwhile, roll out your pastry and top your pie dish.  You can use any leftover pastry to make some decorations for the top.   Brush with egg (the pinch of salt helps the egg to breakdown, so you get a smooth covering of egg wash).

    7. Place in the oven and cook for approximately 45 minutes, until the pastry is golden and the pie filling is bubbling and hot.

    8. Serve and enjoy!