Mary’s layered leftovers pie (pithivier)

Instructions

1. For the gravy, in a small saucepan, heat the broth over low heat until steaming.

2. Melt the butter in a medium skillet over medium heat and sprinkle over the flour. Whisk together and cook until golden brown, about 1 minute, whisking occasionally. While whisking, slowly add in the warm stock. Add in sage or rosemary, season with salt and pepper and bring to a simmer. Cook until the gravy reaches your desired thickness, about 5 to 10 minutes.

3. Before serving, remove the sage or rosemary and season with more salt and pepper to taste.
4. For the pie, set out two large pieces of parchment paper. Roll one sheet of puff pastry into a 25cm (10-inch) square and the other into a 30cm (12-inch) square. Using a plate, bowl, or cake tin as a guide, cut out one 25cm (10-inch) circle and one 30cm (12-inch) circle. Discard any off-cuts and place the pastry circles in the fridge to chill.

5. In a medium skillet, heat the oil over medium. Add in the diced onion, season with salt and pepper and cook just until lightly brown, about 5 minutes. Stir in the garlic and leafy greens and cook for 1 minute. Remove from the heat.

6. In a small bowl, stir together the mushrooms or shredded chicken and gravy.

7. Place the smaller pastry round on a rimmed baking sheet. Spread with an even layer of mashed potatoes leaving about a 1-inch border. Top with wilted greens mixture followed by the roasted vegetables, cranberry sauce, if using and the mushroom/chicken and gravy mixture.

8. In a small bowl, beat together the egg with 1 tbsp 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, avoiding the cut sides.
9. Using the back of a paring knife, flute the edge of the pie to create a scalloped effect and 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, ensuring the knife does not cut through the pastry. Poke a vent hole in the centre of the pie and poke in the sprig of sage or rosemary so that it stands up straight.
10. Return the pie to the fridge while you set your oven rack to the bottom position and preheat it to 400°F (200°C). When heated, take the pie from the fridge and bake immediately for 35 to 40 minutes or until a deep golden brown.
11. Allow the pie to cool slightly before removing the herbs from the top and crumbling some over the pie. Serve with more gravy and cranberry sauce, if desired.