Anything Goes, Christmas/New Year Leftover Pie

We have a few friends around on Christmas Eve and there is always food left over, so one of our staples on Boxing Day is a "leftovers pie".
It depends what is left (and what is in the fridge/freezer) but is usually chicken, lamb chops/sausages, venison/venison sausages, steak, salami, and sometimes goose and rabbit

Supplies

Meat - - - various (see above)
Onion
Mushrooms
Pastry
Egg (for Egg wash)
Gravy
Cranberry jelly
Salt and pepper
Margarine for greasing tin
Pie tin
Greaseproof paper

Step 1: Prepare the Tin

I like to go a bit overboard with the tin, so I grease it with Margarine, line it with Greaseproof paper then grease the Greaseproof paper.
This sucka ain't gonna stick!

Step 2: Line the Tin With Pastry

I could make my own pastry, but who's got time for that, so shop bought pastry sheets, savoury shortcrust or puff pastry, whichever are available.
Bottom first, then sdes, joined with a bit of egg wash and pressed together with a fork

Step 3: The Filling

First up chopped up an onion and some mushrooms and softened in a frying pan with a little olive oil

Step 4: Chop Up the Meat and Add to the Pan

Chopped up all the meat into little pieces added to the pan, gave it a good stir and then added a bit of Gravy with some Cranberry jelly in it.

Step 5: Transfer the Mix to the Pastry Case

Press it well into the corners so there are no voids and fold the sides over.

Step 6: Add a Top Crust

Put on the top pastry, a couple of decorative leaves and an egg wash to joint the top to the sides and as a glaze.

Step 7: Preheat Oven to 350F

Bake until pastry is cooked (about 20 minutes)
Release from tin. Enjoy.
Can be eaten hot or cold