Waste-not with this leftover meat pie recipe. Complete with a homemade white sauce recipe, leftovers have never looked so tasty!
- Serves4
- Cook time50 minutes
- Prep time25 minutes, + cooling time
Ingredients
- 2 sheets frozen puff or shortcrust pastry, partially thawed
White sauce base
- 25g butter or margarine
- 2 tbs plain flour
- 1 3/4 cups (435ml) milk, plus extra 1 tbs to brush
- 1 tsp wholegrain mustard or other mustard
Filling
- 3 cups (about 450g) leftover roasted vegetables, chopped
- 2 cups (about 370g) leftover roast meat such as chicken, turkey, pork, lamb, beef or ham, chopped
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Method
Step 1
Place the butter or margarine in a small saucepan and melt over medium-high heat. Add the flour and cook, stirring, for 1 min. Slowly add in the milk and whisk until smooth. Cook, stirring, for 5-6 mins or until mixture boils and thickens. Remove from heat. Stir in mustard and season. Transfer to a large heatproof bowl and cover the surface with plastic wrap. Set aside to cool.
Step 2
Preheat oven to 220°C. Place a baking tray in the oven. Grease a 4-cup (1L) capacity pie dish.
Step 3
Add the leftover vegetables and chicken, turkey, pork, lamb, beef or ham to the white sauce. Stir well to coat. Line the base of the prepared pie dish with 1 sheet of pastry. Fill with vegetable mixture. Brush the edge of the pastry with a little extra milk. Top with remaining pastry sheet, trimming edges and then pressing with a fork to seal. Brush the top of the pie with extra milk, cutting a small cross into the top. Season with salt and pepper.
Step 4
Place the pie dish on the hot tray in the oven. Bake for 35-40 mins or until golden and cooked through. Stand for 5 mins before serving.
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White sauce-based pie
- Serves4
- Cook time50 minutes
- Prep time25 minutes, + cooling time
Ingredients
- 2 sheets frozen puff or shortcrust pastry, partially thawed
White sauce base
- 25g butter or margarine
- 2 tbs plain flour
- 1 3/4 cups (435ml) milk, plus extra 1 tbs to brush
- 1 tsp wholegrain mustard or other mustard
Filling
- 3 cups (about 450g) leftover roasted vegetables, chopped
- 2 cups (about 370g) leftover roast meat such as chicken, turkey, pork, lamb, beef or ham, chopped
Description
Waste-not with this leftover meat pie recipe. Complete with a homemade white sauce recipe, leftovers have never looked so tasty!
Method
Step 1
Place the butter or margarine in a small saucepan and melt over medium-high heat. Add the flour and cook, stirring, for 1 min. Slowly add in the milk and whisk until smooth. Cook, stirring, for 5-6 mins or until mixture boils and thickens. Remove from heat. Stir in mustard and season. Transfer to a large heatproof bowl and cover the surface with plastic wrap. Set aside to cool.
Step 2
Preheat oven to 220°C. Place a baking tray in the oven. Grease a 4-cup (1L) capacity pie dish.
Step 3
Add the leftover vegetables and chicken, turkey, pork, lamb, beef or ham to the white sauce. Stir well to coat. Line the base of the prepared pie dish with 1 sheet of pastry. Fill with vegetable mixture. Brush the edge of the pastry with a little extra milk. Top with remaining pastry sheet, trimming edges and then pressing with a fork to seal. Brush the top of the pie with extra milk, cutting a small cross into the top. Season with salt and pepper.
Step 4
Place the pie dish on the hot tray in the oven. Bake for 35-40 mins or until golden and cooked through. Stand for 5 mins before serving.