Leftover get-ahead gravy pockets

Easy pastry, Cheddar & cranberry sauce

Leftover get-ahead gravy pockets

Leftover get-ahead gravy pockets

Serves Serves 4
Time Cooks In35 minutes plus chilling
DifficultyNot too tricky
Nutrition per serving Plus
  • 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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  • 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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Tap For Ingredients


  1. 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.
  2. Preheat the oven to 180ºC/350ºF/gas 4.
  3. Coarsely grate the cheese into the Get-ahead gravy leftovers, season with salt and black pepper, and mix well.
  4. Roll out the pastry to a rectangle roughly 25cm x 30cm, then cut into 4 rectangles.
  5. 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.
  6. 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.
  7. 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.


– 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.