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.
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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.
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.
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.
Serve pies with your choice of sauce and a salad.
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.