Marcus Wareing's Bubble and Squeak Pie
A traditional way of making fantastic use out of leftovers. Try this sumptuous Bubble and Squeak Pie on Boxing Day, taken from the show Marcus Wareing at Christmas.
Ingredients
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6.
Step 2
In a large frying pan, heat 2 tbsp vegetable oil and 50g of butter over a medium heat. When hot, add the onions, season with salt, add the chopped sage and cook gently for around 20-25 minutes, stirring frequently until golden.
Step 3
Meanwhile, chop up the leftover roast vegetables into large chunks and place them into a large rectangular oven proof dish (approx 32cm x 24cm x 9cm). Next add your sprouts and 25g butter. Place in the oven for 10-15 minutes to warm through.
Step 4
While your vegetables are reheating in the oven, pour a generous splash of wine over your onions and bring to a simmer. Once reduced, stir in the chicken stock and reduce until your onion mixture is caramelized. Add the cream and bring to the boil.
Step 5
Chop up your cooked meat and add to the onion mixture, stir, and season to taste with salt and ground white pepper.
Step 6
Take out your vegetables from the oven and pour over your onion mixture.
Step 7
Melt the remaining butter and use it to brush each sheet of the filo pastry. Lightly scrunch each sheet of pastry and place on top of the vegetable mixture. Add the remainder of the heated butter on top. Season, then bake for 20-25 minutes until the pastry is golden. Remove from the oven and serve.
