7 ounces leftover vegetables or 7 ounces prepared stuffing
13 ounces puff pastry, chilled
3 1/2 ounces sharp cheddar cheese, grated
4 tablespoons cranberry sauce
1 medium egg, beaten
Steps:
Preheat oven to 425°F
Cook the leek in the oil and butter until softened.
Add the thyme, turkey and leftovers and season.
Cook for 2-3 minutes. Take off the heat.
Roll out the pastry.
Place on a baking sheet and pile the turkey mixture over one half leaving a 1in rim on the three cut edges.
Scatter over the cheese and spoon the cranberry sauce on top.
Brush the three cut edges with egg and fold the pastry over.
Press to seal. Prick all over with a fork.
Brush the top with beaten egg.
Bake for 15-20 minutes.
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