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Gravy-based pies

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What better combo is there than pie and gravy? This gravy-based pie recipe is a delicious way to use up leftovers from your festive celebrations.

 

  • Makes12
  • Cook time40 minutes
  • Prep time15 minutes, + 5 mins cooling time
Gravy-based pies

Ingredients

  • 1 1/2 cups (375ml) leftover liquid gravy or reconstituted gravy
  • 1 tbs barbecue sauce or tomato sauce
  • 3 cups (about 450g) leftover roasted vegetables, chopped
  • 2 cups (about 370g) leftover roast meat such as beef, chicken, turkey or pork, chopped
  • 6 sheets frozen puff or shortcrust pastry, partially thawed
  • Tomato sauce or other sauce, to serve
  • Salad, 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

  1. Step 1

    Combine the gravy and barbecue or tomato sauce in a large bowl. Add the roast vegetables and leftover beef, chicken, turkey or pork. Stir well to coat.

  2. Step 2

    Preheat the pie maker. Use a 10.5cm pie maker base cutter to cut 12 discs from 3 pastry sheets. Use a 9.5cm pie maker top cutter to cut 12 discs from the remaining pastry sheets.

  3. Step 3

    Place 4 large base pastry discs in the pie maker holes. Spoon 1/4 cup of the meat mixture into each pie base. Top with 4 small pastry discs, lightly pressing the edges to seal. Close the lid. Cook for 8 mins or until the pastry is golden. Repeat with the remaining pastry and mince mixture to make 12 pies.

  4. Step 4

    Serve pies with your choice of sauce and a salad.

Recipe tip

COOK. STORE. SAVE.
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. 

Don’t have a pie maker? You can still make individual pies using 4 x 300ml ramekins. Follow the process for the large pie and bake at 220°C for 20 mins.

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    Gravy-based pies

    Gravy-based pies
    • Makes12
    • Cook time40 minutes
    • Prep time15 minutes, + 5 mins cooling time
    Ingredients
    • 1 1/2 cups (375ml) leftover liquid gravy or reconstituted gravy
    • 1 tbs barbecue sauce or tomato sauce
    • 3 cups (about 450g) leftover roasted vegetables, chopped
    • 2 cups (about 370g) leftover roast meat such as beef, chicken, turkey or pork, chopped
    • 6 sheets frozen puff or shortcrust pastry, partially thawed
    • Tomato sauce or other sauce, to serve
    • Salad, to serve
      Description

      What better combo is there than pie and gravy? This gravy-based pie recipe is a delicious way to use up leftovers from your festive celebrations.

       

      Method

      1. Step 1

        Combine the gravy and barbecue or tomato sauce in a large bowl. Add the roast vegetables and leftover beef, chicken, turkey or pork. Stir well to coat.

      2. Step 2

        Preheat the pie maker. Use a 10.5cm pie maker base cutter to cut 12 discs from 3 pastry sheets. Use a 9.5cm pie maker top cutter to cut 12 discs from the remaining pastry sheets.

      3. Step 3

        Place 4 large base pastry discs in the pie maker holes. Spoon 1/4 cup of the meat mixture into each pie base. Top with 4 small pastry discs, lightly pressing the edges to seal. Close the lid. Cook for 8 mins or until the pastry is golden. Repeat with the remaining pastry and mince mixture to make 12 pies.

      4. Step 4

        Serve pies with your choice of sauce and a salad.