We used to use up the giblets from the Christmas turkey or goose in this pie. The liver, gizzard and heart all went into it.
SERVES ABOUT 4 PEOPLE
Wash the giblets well in salted water, then cut them up fairly coarsely. Put in a pie dish with 2 hard-boiled eggs and some finely chopped parsley and cover with chicken stock. Season well. Cover with rough puff pastry and cook for 1 hour at 190°C (375°F) Gas 5.