Description
A cozy and satisfying Christmas pie made with leftover roasted vegetables, creamy sauce, and flaky puff pastry – the perfect way to give your holiday scraps a second life.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 400g mixed leftover roasted vegetables (parsnips, carrots, Brussels sprouts, potatoes)
- 100g cooked greens (like kale or cabbage), chopped
- 1 teaspoon dried thyme
- 1 teaspoon mustard
- 2 tablespoons plain flour
- 200ml vegetable stock
- 150ml double cream
- Salt and pepper to taste
- 1 sheet puff pastry
- 1 egg, beaten (for glazing)
Instructions
- Preheat oven to 200°C (400°F).
- Heat olive oil in a pan over medium heat and sauté onion and garlic until soft.
- Add leftover vegetables and greens, then stir in thyme and mustard.
- Sprinkle in flour and cook for 1 minute to combine.
- Gradually pour in stock, stirring constantly to create a thick sauce.
- Add double cream and season with salt and pepper.
- Simmer for 2–3 minutes, then remove from heat.
- Spoon the filling into a pie dish and top with puff pastry, trimming excess.
- Crimp edges and brush the top with beaten egg.
- Cut a small steam hole in the center and bake for 25–30 minutes or until golden and puffed.
Notes
You can add leftover stuffing or cheese for extra flavor. This pie also freezes well – perfect for prepping ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 6g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Keywords: christmas pie, leftover vegetables, vegetarian pie, holiday recipe, puff pastry pie