Monday Pie

PennyBy Penny    

April 29, 2015

don’t waste those roast leftovers , use them !


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


1Heat oven to 180C

2Put the flour and salt into a large bowl

3Add the fats and rub together until it resembles fine breadcrumbs

4Add enough cold water to bind

5Wrap in cling film

6Chill in fridge for 30 minutes

7Heat a large frypan

8Add all the leftovers

9Add in a small punt of stock/gravy and stir

10Add in the creme fraiche and mustard , stir until combined

11Take off of the heat

12Grease a deep pie dish

13Roll out half the pastry on a floured surface

14Line the base of the dish with the pastry

15Pour in the filling

16Roll out the remaking pastry and top your pie , sealing well

17Brush with the beaten egg

18Cook for about 30 minutes until golden

19Serve with vegetables and a little more gravy