McCain Food Service
Leftover Pies
Leftover Pies
-
40 Minutes -
30 Minutes -
Serves 6
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Loading...Ingredients
Product used:
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. |
