Monday Pie

PennyAuthorPenny
00DifficultyBeginner

don’t waste those roast leftovers , use them !

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Yields1 Serving

 200g plain flour
 50g butter
 50g trex cooking fat
 Cold water to bind
 Pinch of salt
 2 tspns creme fraiche
 1 tspn English mustard
 A little chicken stock or leftover gravy
 Leftover meat , vegetables and stuffing
 Beaten egg to glaze

1

Heat oven to 180C

2
3
4
5

Put the flour and salt into a large bowl

6
7
8
9

Add the fats and rub together until it resembles fine breadcrumbs

10
11
12
13

Add enough cold water to bind

14
15
16
17

Wrap in cling film

18
19
20
21

Chill in fridge for 30 minutes

22
23
24
25

Heat a large frypan

26
27
28
29

Add all the leftovers

30
31
32
33

Add in a small punt of stock/gravy and stir

34
35
36
37

Add in the creme fraiche and mustard , stir until combined

38
39
40
41

Take off of the heat

42
43
44

Grease a deep pie dish

45
46
47
48

Roll out half the pastry on a floured surface

49
50
51
52

Line the base of the dish with the pastry

53
54
55
56

Pour in the filling

57
58
59
60

Roll out the remaking pastry and top your pie , sealing well

61
62
63
64

Brush with the beaten egg

65
66
67
68

Cook for about 30 minutes until golden

69
70
71
72

Serve with vegetables and a little more gravy

Category

Ingredients

 200g plain flour
 50g butter
 50g trex cooking fat
 Cold water to bind
 Pinch of salt
 2 tspns creme fraiche
 1 tspn English mustard
 A little chicken stock or leftover gravy
 Leftover meat , vegetables and stuffing
 Beaten egg to glaze

Directions

1

Heat oven to 180C

2
3
4
5

Put the flour and salt into a large bowl

6
7
8
9

Add the fats and rub together until it resembles fine breadcrumbs

10
11
12
13

Add enough cold water to bind

14
15
16
17

Wrap in cling film

18
19
20
21

Chill in fridge for 30 minutes

22
23
24
25

Heat a large frypan

26
27
28
29

Add all the leftovers

30
31
32
33

Add in a small punt of stock/gravy and stir

34
35
36
37

Add in the creme fraiche and mustard , stir until combined

38
39
40
41

Take off of the heat

42
43
44

Grease a deep pie dish

45
46
47
48

Roll out half the pastry on a floured surface

49
50
51
52

Line the base of the dish with the pastry

53
54
55
56

Pour in the filling

57
58
59
60

Roll out the remaking pastry and top your pie , sealing well

61
62
63
64

Brush with the beaten egg

65
66
67
68

Cook for about 30 minutes until golden

69
70
71
72

Serve with vegetables and a little more gravy

Monday Pie