- Left over roast, this works great with chicken or gammon
- 2 sheets ready rolled puff pastry
- Spinach (tbh this works with any veg, some you may need to pre-cook as it doesn’t take long in the oven and carrots would be solid still)
- Mild cheese (grated) swiss gruyere works best, but mild cheddar would be fine too.
- White sauce (I hand make mine, but a jar would be fine too, or use a packet of soft spreadable cheese)
Make the white sauce: melt a knob of butter in a sauce pan, mix in cornflour until it is all absorbed and slowly stir in milk (slowly is key here or it will be lumpy), add enough milk to thoroughly mix in all the flour mixture and bring to the boil, once boiling turn down to a simmer. Add more milk until the sauce is the thickness you want (in this instance we want it quite thick so it doesn’t run off the pastry).
Pour white sauce into a jug and leave for at least 30 minutes.
Place one sheet of the puff pastry on the baking tray, cover all except the side 1.5cm with the leftover roast, layer with cheese and veg.
Spoon the white sauce on top of the veg, it should be thick so doesn’t run over the pastry. Layer with more cheese.
Egg the 1.5cm lip of pastry.
Place the second sheet of puff pastry on top of the first and fold the sides so it forms an edge.
Score the top so the pie doesn’t bubble over, paste with more egg.
Bake for 20 minutes at 170 degrees C until golden brown all over.
Sophie from Life as Mrs D also makes a similar recipe with her leftovers, but she makes a roux sauce (cheesy white sauce) and only puts the pastry over an ovenproof dish with the sauce mixture in, rather than turning it into a slice.
Beth from Twinderelmo has lots of lovely leftover recipes here.
Katy Kicker also has loads of suggestions here for stretching a roast chicken as far as possible!