Looking for fun recipes using canned soup? Add this one to your list of easy pie recipes. It’s brought together with leftovers from last night’s roast.
- Serves4
- Cook time20 minutes
- Prep time15 minutes, + 5 mins standing time
Ingredients
- 2 sheets frozen puff or shortcrust pastry, partially thawed
- 420g can condensed soup such as cream of mushroom, vegetable soup or chicken soup
- 3 cups (about 450g) leftover roasted vegetables, chopped
- 2 cups (about 370g) leftover roast meat such as beef, chicken, turkey, pork or ham, chopped
- 1 tbs milk
- Steamed peas or other green vegetables, to serve
- Mashed potato, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Place a baking tray in the oven. Grease 4 x 300ml capacity ramekins. Cut 4 rounds from the pastry using a ramekin as a guide. Line the base of the prepared ramekins with remaining pastry.
Step 2
Combine the soup with leftover roast vegetables and leftover beef, chicken, turkey, pork or ham in a large bowl. Stir well to coat.
Step 3
Fill the ramekins with the vegetable mixture. Brush the edge of the pastry lining with a little milk. Top with pastry rounds and then press with a fork to seal. Brush the top of the pie with milk, cutting a small cross into the top. Season with salt and pepper.
Step 4
Place the ramekins on the hot tray in the oven. Bake for 20 mins or until golden and cooked through. Stand for 5 mins before serving. Serve with peas or other greens and mashed potato.
Recipe tip
To make a large pie, preheat oven to 220°C. Place a baking tray in the oven and grease a 4-cup (1L) capacity pie tin. Line the base of the prepared pie tin with 1 sheet of pastry. Fill with vegetable and meat mixture. Brush the edge of the pastry with a little milk. Top with another pastry sheet, trimming edges and then pressing with a fork to seal. Brush the top of the pie with milk, cutting a small cross into the top. Season with salt and pepper. Place the pie tin on the hot tray in the oven. Bake for 35-40 mins or until golden and cooked through. Stand for 5 mins before serving.
You can also make this pie in a pie maker. The mixture will make 12 pies but you will need 6 sheets of pastry.