Use-up bubble & squeak pot pies with watercress

Ingredients:

All your leftover vegetables from a roast dinner; carrot, broccoli, potatoes, swede, parsnips, peas – whatever you have, chop it all into cubes.

60g watercress, chopped

1 sheet puff pastry

50-100ml vegetable stock made with boiling water

2tbsp crème fraiche

Salt & pepper

Method:

1.     Preheat the oven to 200°C. In a bowl, combine the leftover veg, watercress and crème fraiche – mix it thoroughly to ensure is evenly combined. Add a little of the vegetable stock at a time, you don’t want the mixture to be too runny, but it needs enough liquid to make a creamy sauce as it heats in the oven. Season to taste with salt and pepper.

2.     Portion the filling between 4 individual pie dishes. Roll out the sheet of puff pastry and divide into quarters. Top each pie dish with a piece of pastry, folding or crimping the edges to make it fit.

3.      Bake in the oven until the pastry is golden brown, around 30 mins.

These are perfect served with a little gravy, or with a fried egg and brown sauce!

Photography by Lara Jane Thorpe