Thanks to Philippa Brown
Ingredients:
- Leftover roast beef or chicken, sliced into strips
- Leftover or freshly steamed vegetables – cauliflower, carrots, broccoli
- Gravy – enough to bring it all together
- Shortcrust pastry – homemade or ready-made, your call
- 1 egg (for glazing – optional)
Method:
1. Preheat your oven to 400°F (200°C).
2. Chop the meat and veg into even-sized pieces if needed.
3. Mix the filling. Combine meat and vegetables in a bowl with a good splash of gravy.
4. Line your pie dish with shortcrust pastry and spoon in the filling.
5. Add the top layer of pastry, crimp the edges, and cut a small steam hole in the centre. Brush with beaten egg if you want a glossy finish.
6. Bake in the preheated oven for 20 minutes, or until the pastry is golden and crisp.
7. Serve hot, with extra gravy on the side, and maybe some roast potatoes if you're lucky!
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