Prep Time 15mins Cook Time 60mins Difficulty Easy Serves 6
2 sheets puff pastry
1 tbsp olive oil
1 brown onion
1 garlic clove
1 cup mushrooms
1 stick celery
600g leftover roast meat (chicken, beef or lamb)
1 cup beef stock
OR 1 cup vegetable stock
100mL leftover gravy (if any available)
1 tbsp worcestershire sauce
1 tsp thyme (for chicken or beef)
OR 1 tsp rosemary (is using lamb)
2 tsp mint sauce (optional - for lamb pie)
3/4 cup frozen peas
Prep Ingredients: Finely chop the onion, celery and carrot. Crush the garlic, slice the mushrooms and chop the roast meat.
Remove the pastry from the freezer and let sit on the bench to defrost. Grease a pie dish.
Prepare and bake oven wedges (if having) as per recipe in 'basics'.
Heat the oil over high heat in a large fry pan or wok and cook the onion, garlic, carrot, mushrooms and celery for 5mins or unitl slightly softened.
Next, add in the remaining ingredients and let simmer for 10-15mins until veggies are tender.
Remove from the heat and let cool for as long as possible (can make in advance and use filling from fridge).
Line the pie dish with one pastry sheet, arranging so the pastry comes over the sides. Fill the dish with filling and then top with remaining pasty sheet. Crimp edges together and use a fork to make some steam holes in the top.
Wash pastry with egg or milk and bake in the oven for 45mins or until golden brown and crispy.
Serve with a side of veggies and oven wedges as specified in your program.