salt and freshly ground black pepper
375g/13oz leftover roast vegetables (such as potatoes, swede or carrots)
1 tbsp mustard, horseradish or cranberry sauce (optional)
100ml/3½fl oz beef gravy (alternatively, mix 100ml/3½fl oz hot beef stock with 2 tsp cornflour)
275²µ/9¾´Ç³ú flour, plus extra to dust
150g/5½oz unsalted butter, cut into chunks
1 free-range egg
1 free-range egg, beaten
75–100g/2½–3½oz leftover roast beef or chicken