Serves 4
200g butter
300g stoneground unbleached white flour
500ml whole milk
200g cheddar cheese (or any leftover Christmas cheese), grated
½ nutmeg, grated
300g brussels sprouts, sliced (or any leftover veg)
200g leftover ham, shredded (or use bacon lardons)
300g leftover turkey 500g rough puff pastry
1 egg, beaten
1 Preheat the oven to 200C/Fan 180C/Gas 6. In a saucepan, melt the butter over a low–medium heat. Once melted, add the flour, beating it into the butter to make a paste. Gradually add the milk, whisking as you go, to make a silky white sauce.
2 Add the grated cheese to the sauce, along with the nutmeg and stir until melted. Then add the veg, ham and turkey, plus a good pinch of salt and pepper.
3 Pour the filling into a pie dish leaving room at the top for the lid.
4 Dust a work surface with flour and roll out the pastry to 1cm thick. Lay it over the top of the pie dish, then fork the edges down to seal. Add a couple of steam holes and use a pastry brush to brush the top with beaten egg for a golden finish once cooked.
5 Bake the pie for 25–30 mins, or until golden brown
Taken from Pipers Farm: The Sustainable Meat Cookbook: Recipes & Wisdom for Considered Carnivores by Abby Allen & Rachel Lovell (Kyle Books). Photography: Matt Austin
