These genius pies are a brilliant way to use up all your Christmas dinner leftovers. Take them with you on a bracing Boxing Day walk, add them to your buffet spread or tuck into them while curled up on a sofa in front of your favourite box set.
Preheat the oven to 200°C, fan 180°C, gas 6 and line a baking sheet with baking paper. Unroll the pastry and keep it on the paper lining, with the long edge facing you. Cut the pastry vertically into four even-size rectangles, approximately 9cm wide.
Chop the meat and divide between the pastry rectangles, keeping the filling to the bottom half of the pastry and leaving a 1cm border all the way round. Thinly slice the veg and add on top of the meat for colour and then crumble over the stuffing and the Stilton for richness. Finally spoon on some cranberry sauce for tang.
Lightly beat the egg then brush some along the edges of the pastry and bring the top half of the pastry over the filling, pressing down at the edges to seal the pastry – use a fork to crimp the edges.
Transfer the pies to the baking tray and lightly score the top with a few diagonal lines. Brush each pie with the remaining beaten egg and bake for 25-30 minutes, or until crisp and golden. Remove from the oven and leave to rest for 5 minutes before serving.