Christmas Leftover Pie with a Cider Crust

Pie is an obvious way to use up turkey and winter vegetables but the cider makes this one slightly less boring.

Serves 4 - 6

2 tbsp turkey dripping or vegetable oil

1 onion, chopped

2 tbsp plain flour

150ml pear or apple cider

400ml hot chicken stock

3 carrots, cut into chunks

3 parsnips, cut into chunks

1 tbsp cranberry jelly

chopped herbs such as sage or thyme

leftover cooked turkey, cut into chunks

leftover cooked ham or bacon, chopped

FOR THE PASTRY

200g self-raising flour

100g vegetable suet

large pinch of salt

125ml pear or apple cider

milk for brushing

Heat the fat in a large pan and cook the onion for 5 minutes until softened. Stir in the flour and cook for 3 - 4 minutes then add the cider and stock. Bring to the boil and stir in the carrots, parsnips, cranberry jelly and thyme. Cook for 15 minutes or so until tender.

Preheat the oven to 190C / Gas 5. Stir in the turkey and ham and simmer for 10 minutes then tip into a pie dish.

Mix together the flour, suet, salt and cider to make a soft dough. Roll out on a lightly floured surface and lay on top of the filling. Tuck in the edges, brush with milk and bake for half an hour until dark golden.