If you’re looking for a delicious recipe on Boxing Day to use up your leftover cold meats and cheese from Christmas, this flat pie is the recipe for you. It’s essentially a massive pasty that can feed the family.

Serve with leftover pickled veg, mustard and a green salad.

Serves 6

Ingredients

• 40g unsalted butter
• 40g plain flour
• 250ml milk
• 150ml double cream
• small pinch nutmeg
• 2 x 320g sheet puff pastry
• 1 egg, beaten
• 75g mature cheddar, grated
• 200g shredded ham
• 100g stilton, crumbled
• 200g cooked turkey, shredded

Instructions

1. Melt the butter in a saucepan over a medium heat, then add the flour and stir for 3-4 mins until the flour is cooked out. Slowly whisk in the milk and cream. Mix well to remove any lumps then cook until just bubbling.
2. Season with salt, pepper and nutmeg. Tip into a bowl and place a sheet of cling film over the sauce, touching the surface. This prevents the sauce developing a ‘skin’.
3. Heat oven to 200c/180fan/gas6. Put a pastry sheet on baking tray which is lined with baking paper. Trim any rough edges, then brush around the 3cm border with a beaten egg.
4. Mix the meat and cheese through the cooled and béchamel and pile onto the pastry, spreading out evenly but keeping the border untouched.
5. Cover with the second layer of pastry and press down the edges to seal. Trim down to edges to neaten, then brush all over with more beaten egg. Lightly score the pastry top with the tip of a sharp knife in a pattern.
6. Bake for 35 – 40 mins until golden and puffed. Leave to cool for 20 mins before slicing, to let the sauce/cheese firm up slightly.