Leftover get-ahead gravy pockets

Name: Leftover get-ahead gravy pockets
Total time: 35 min
Yield: 4
Ingredients: 200 g plain flour plus extra for dusting; 100 g unsalted butter; 1 teaspoon dried rosemary or thyme; 35 g mature Cheddar cheese; 150 g Get-ahead gravy leftovers (make sure you’ve removed all the bones, see tip); 2 tablespoons cranberry sauce; 1 large egg; English mustard to serve

Easy pastry, Cheddar & cranberry sauce

“I love these little pastry pockets. Just mix your flavour-packed Get-ahead gravy leftovers with cheese, dot over some cranberry sauce for added festive vibes and encase it all in an easy pastry dough. Serve with a fresh green salad for a lovely lunch. ”

Serves 4

Cooks In35 minutes plus chilling

DifficultyNot too tricky

Nutrition per serving

Calories 482 24%
Fat 28.4g 41%
Saturates 16.1g 81%
Sugars 5.5g 6%
Salt 0.6g 10%
Protein 14.9g 30%
Carbs 44.5g 17%
Fibre 2.3g -

Of an adult's reference intake

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Ingredients

200 g plain flour , plus extra for dusting
100 g unsalted butter
1 teaspoon dried rosemary or thyme
35 g mature Cheddar cheese
150 g Get-ahead gravy leftovers (make sure you’ve removed all the bones, see tip)
2 tablespoons cranberry sauce
1 large egg
English mustard , to serve

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Method

Pile the flour into a bowl with a small pinch of sea salt, grate in the butter, add the dried herbs and rub together to form a mix that resembles breadcrumbs. Add 2 to 2½ tablespoons of water, bringing everything together to form a dough. Knead on a flour-dusted surface for 2 minutes, adding a little extra flour, if needed. Wrap in clingfilm and chill for 30 minutes.
Preheat the oven to 180ºC/350ºF/gas 4.
Coarsely grate the cheese into the Get-ahead gravy leftovers, season with salt and black pepper, and mix well.
Roll out the pastry to a rectangle roughly 25cm x 30cm, then cut into 4 rectangles.
Divide the filling between the 4 rectangles, piling onto one half and leaving a border around the edge. Dollop little blobs of cranberry sauce over the toppings.
Beat the egg in a small bowl to make an eggwash. Brush the eggwash around the border of the rectangles, then fold over to make a parcel. Seal the edges with a fork, brush the parcels all over with eggwash, and snip a little hole in the top.
Place the parcels on a lined baking tray and bake for 20 minutes, or until the pastry is beautifully golden and cooked through. Delicious with a fresh green salad and a dab of English mustard on the side.

Tips

– To prep your Get-ahead gravy leftovers, once cool, carefully pick through the chicken and discard all the bones and any whole spices and herbs – you need to be very careful here, so put on a Christmas podcast and take your time.
– Chicken leftovers from the gravy can only be reheated once, and must be piping hot to serve.