This is a great recipe to whip up any time you have left over roast (and given my Christmas Feast this year, I have loads of left over roast!).  You could use the same basic recipe for left over turkey as well or even left over ham (though I usually make pea soup with left over ham).  Feel free to toss in any of your left over veggies in addition to those called for in the recipe.  Last year, I had four stalks of leeks left over and chopped them up to saute with some bacon and turkey and it was delish!  This year, I used cauliflower and broccoli.  Feel free to experiment.

Meat Pie

3 stalks celery, chopped
3 whole carrots, chopped
1 whole onion, diced
3 heaped tablespoons flour, plus extra for dusting
3 cups prime rib roast or your choice of meat, chopped into bite sized pieces
4 cups beef stock
1 package puff pastry
1 whole egg, beaten
olive oil
salt and pepper to taste

Prepare your vegetables and saute in olive oil over medium heat until onions are translucent.  Add your meat and mix well.  Season with salt and pepper.  Add the flour and mix it in well.  Pour in your stock and let simmer until thickened (approximately 20 to 30 minutes) into gravy.  Taste gravy and adjust seasonings if required.  Remove from heat. Pour the mixture through a sieve over another large empty pan and let the  gravy from the mixture drip into the pan while you roll out your pastry.

Get a deep baking dish roughly 22 x 30cm.  Dust a clean surface and a rolling pin with a bit of flour and roll 1/2 of pastry out so it’s large enough to drape into the bottom of the baking dish and hangs over the edges.  Spoon your meat mixture from your sieve into the baking dish and spread it out evenly.  Roll the remaining pastry square so you have a rectangle big enough to cover your baking dish.  Don’t worry if a few bits stick out here and there.  Trim the excess so that you have about an inch of dough from the bottom pastry sheet remaining.  Pinch the top and bottom layers together and form into pie crust by folding or arranging excess dough around rim of dish.  Gently score the pastry diagonally with your knife.

Add a pinch of salt to your beaten egg then paint egg wash over the top of your pastry.  Bake at 350F for 35 to 40 minutes or until the pastry is puffed up and golden brown.  When the pie is ready, re-heat the gravy and serve with your pie.