INGREDIENTS

METHOD

For the shortcrust pastry

• 6 oz plain flour
• 3 oz cold butter
• Cold water

For the filling

• 2 egg whites
• 4 oz of mincemeat
• 3 oz soft brown sugar

To make the pastry

1. Blend the cold butter and flour into a breadcrumb consistency
2. Add cold water and bind together gently with cold hands
3. Rest for 20 mins in the fridge before rolling
4. Roll out and use a pastry cutter to create the pastry cases
5. Blind bake the cases at gas mark 6, fan oven 180°c for 10 mins

To fill each pastry tart

1. Place a teaspoon of mincemeat in each pastry case
2. Whisk the egg whites until they make soft peaks
3. Add the sugar a spoonful at a time while still mixing until the meringue is soft and glossy
4. Pipe the meringue on top of the mincemeat and return to the oven (at a lower temperature)
5. Bake at gas mark 3, fan oven 160°c for 20-25 mins

INGREDIENTS

METHOD

• Pack of short crust pastry – rolled out
• Pack of puff pastry – rolled out
• Leftover mash and veg made into bubble and squeak (cooked on baking tray for 30 mins approx. at 180 degrees)
• Leftover turkey, stuffing, pigs in blankets, gammon etc.
• A beaten egg for glazing

• Roll out shortcrust pastry and line a pie dish. Blind bake at 180 degrees C (fan) for 35 minutes.
• Arrange the stuffing and pigs in blankets around the edge of dish.
• Fill the middle with turkey slices and top with gammon and bubble and squeak.
• Top with puff pastry and decorate with leftover pastry.
• Brush with beaten egg.
• Cook in the oven, again at 180 degrees C (fan), for approx. 40 mins until g
  olden brown.

INGREDIENTS

METHOD

• 1 cup oat milk
• Drizzle vegetable oil
• 2tbsp tomato ketchup
• 2 tbsp soy sauce
• 1 vegetable stock cube
• Pinch salt, pepper, rosemary, thyme, nutmeg
• 2 leeks – finely chopped
• 400g vacuum pack chestnuts – blended
• 1.5 cups breadcrumbs
• 250g ready-made vegan puff pastry

1. Over a high heat, stir the onions, garlic, soy mince, milk, oil, ketchup, soy sauce, veg stock cube, seasoning, stir and bring to a boil.
2. Add leeks, turn down heat to medium, stir.
3. Add blended chestnuts. Simmer for 5 mins.
4. Add breadcrumbs to your preferred consistency. Take off heat. Let cool for 30 mins.
5. Preheat oven to 180c (350f)
6. Roll out pastry to a 33cm circle
7. Place on a baking tray lined with grease proof paper,
8. Place nut mixture in centre and form into bread shape. Score outer pastry circle with sharp knife and wrap over the roast, creating a braid.
9. Glaze – mix 1 tbsp maple syrup with 1 tbsp oat milk and brush over roast. Bake in the middle of oven for approx. 45 mins.