don’t waste those roast leftovers , use them !
Heat oven to 180C
Put the flour and salt into a large bowl
Add the fats and rub together until it resembles fine breadcrumbs
Add enough cold water to bind
Wrap in cling film
Chill in fridge for 30 minutes
Heat a large frypan
Add all the leftovers
Add in a small punt of stock/gravy and stir
Add in the creme fraiche and mustard , stir until combined
Take off of the heat
Grease a deep pie dish
Roll out half the pastry on a floured surface
Line the base of the dish with the pastry
Pour in the filling
Roll out the remaking pastry and top your pie , sealing well
Brush with the beaten egg
Cook for about 30 minutes until golden
Serve with vegetables and a little more gravy
Ingredients
Directions
Heat oven to 180C
Put the flour and salt into a large bowl
Add the fats and rub together until it resembles fine breadcrumbs
Add enough cold water to bind
Wrap in cling film
Chill in fridge for 30 minutes
Heat a large frypan
Add all the leftovers
Add in a small punt of stock/gravy and stir
Add in the creme fraiche and mustard , stir until combined
Take off of the heat
Grease a deep pie dish
Roll out half the pastry on a floured surface
Line the base of the dish with the pastry
Pour in the filling
Roll out the remaking pastry and top your pie , sealing well
Brush with the beaten egg
Cook for about 30 minutes until golden
Serve with vegetables and a little more gravy