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Leftover Pies

Leftover Pies

Leftover Pies

  • Prepare time40 Minutes
  • Cooking Time30 Minutes
  • ServesServes 6
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Ingredients

Product used:
Baby Peas 1kg
1 cup of cooked McCain Baby Peas
  • 1 cup of cooked McCain Baby Carrots
  • 400g of leftover McCain Roasts traditional
  • 2 cups of leftover boneless meat, cubed or shredded – we used roast pork
  • 500ml beef or chicken stock
  • 1 small brown onion – diced
  • 2 cloves of garlic – crushed
  • 2 tsp dried green Italian herbs
  • 1 tsp dried sage
  • 1 tbs olive oil
  • 1 tbs butter
  • 3 sheets of puff tasty – thawed and quartered
  • 1 egg – whisked
  • 12 Cup Muffin Tin

Method

1.Heat a large saucepan over a medium heat. Place butter, olive oil, onion and garlic in the saucepan and cook for 3-5 minutes or until onion is translucent.
2.Add meat and herbs to the pan, stir and add stock.
3.Add peas, carrots and McCain Roasts, stir and cover with a lid and allow to gently simmer for 30 minutes. Remove from heat and allow to cool.
4.Pre-heat a fan forced oven to 180°C. Spray a 12-cup muffin tray with cooking oil. Line each muffin hole with puff pastry, divide cooled pie filling evenly and fold over hanging puff pastry over the top of each pie.
5.Brush with whisked egg and bake for 20 minutes or until golden. Serve immediately.