Leftover Pie

Ingredients

• 2 sheets frozen puff pastry, thawed in the fridge overnight
• 1–2 teaspoons olive oil
• ¼ onion, diced
• Salt & pepper
• 1 garlic clove, minced
• 2 handfuls leafy greens, such as spinach, Swiss chard, or collards, roughly chopped
• 2 cups shredded or chopped turkey, chicken, beef, or pork
• ¼ cup leftover gravy, plus more for serving
• 1 ½ cups mashed potatoes or sweet potatoes
• 2 cups roasted vegetables, such as carrots, parsnips, Brussels sprouts, and/or broccoli
• 1/3 cup cranberry sauce, plus more for serving, optional
• 1 egg
• 1 sprig fresh sage or rosemary

Directions

1. Set out two large pieces of parchment paper and unroll a sheet of puff pastry onto each. Using a plate, bowl, or cake tin as a guide, cut out a 10-inch circle and a 12-inch circle. Discard any off-cuts and place the pastry circles in the fridge to rechill.
2. In a medium skillet, heat the oil over medium heat. Add in the onion, season with salt and pepper, and cook just until softened and lightly golden brown, about 5 minutes. Stir in the garlic and leafy greens and cook for 30 seconds to 1 minute just to wilt. Remove from the heat and set aside.
3. In a small bowl, combine the shredded or chopped turkey, chicken, beef, or pork with the gravy and set aside.
4. Take the smaller pastry circle from the fridge and, keeping the parchment underneath, place it onto a sheet pan. Spread the mashed potatoes into an even layer over the pastry, leaving about a 1-inch border. Top with wilted greens mixture followed by the roasted vegetables, cranberry sauce, if using, and finally the meat and gravy mixture.
5. In a small bowl, beat together the egg with 1 tablespoon of water to make an egg wash and retrieve the second slightly larger pastry circle from the fridge. Brush the egg wash around the border of the smaller pastry circle and gently lay the larger circle overtop, being sure to encase the filling underneath. Using the sides of your hands, press the edges together to adhere then brush the top with more egg wash.
6. Using a fork or the back of a paring knife, crimp and flute the edge of the pie to seal the top and bottom together. If desired, lightly score a pattern into the top of the pie with the tip of the paring knife. Cut a small vent in the centre of the pie and poke in the sprig of sage or rosemary so that it stands up straight.
7. Return the pie to the fridge while you set your oven rack to the bottom position and heat it to 400ºF. When heated, take the pie from the fridge and bake immediately for 35 to 40 minutes or until a deep golden brown.
8. Allow the pie to cool slightly before removing the herbs from the top, crumbling some over the pie, if desired, slicing, and serving with more gravy and cranberry sauce, if using.