Serves: 4

Time: 1 hour

Skill: Easy Peasy

Ingredients:

Approx 250g leftover Turkey

Approx 250g leftover Roast Ham

1 tbsp Cornflower

2 tbsp low fat crème fraiche

Spinach leaves

Leftover Brussel sprouts (optional or any other leftover veg!)

5- 6 sheets of filo pastry

drizzle of olive oil

200g mushrooms roughly chopped

200ml of chicken Stock

Method

1. Preheat oven to 180°C Celsius
2. Heat fry light on a medium heat, add the mushrooms and cook until soft.
3. Add the turkey, ham and sprouts then cook for a minute.
4. Pour in the chicken stock and leave to simmer for 5 minutes.
5. Mix the cornflower with two tablespoons of water and add to the mix. Bring to the boil while gently stirring until the sauce thickens.
6. Remove from the heat and add the spinach. Once the spinach has wilted transfer the mixture to a large pie dish.
7. For the topping, take a sheet of filo pastry and roughly crumple it in your hands, place it on top of the filling, repeating until the whole pie is covered.
8. Drizzle with a small amount of olive oil then bake for about 15-20 minutes.
9. Serve up with fresh vegetables and some boiled potatoes. Then Enjoy!