Sunday Roast Beef Pies using Leftovers 

Short crust pastry

• 340g plain flour
• Pinch salt
• 150g margarine
• 3-4 tbs cold water
• 1 egg for glazing

Filling

• 1 onion finely chopped
• 1 clove garlic - crushed
• 350g-400g cooked beef (from Sunday roast), diced
• 350 ml beef stock
• 1-2 tbs of plain flour (depending on how thick you like your gravy)
• Left over vegetables
• 30g butter

To make the pastry:

• Sift the flour and a pinch of salt into a bowl.
• Cut the margarine into small pieces and rub into the flour until the mixture resembles fine bread crumbs.
• Add enough water to mix to a soft dough.
• Wrap in cling film and put in the fridge.

To make the filling:

• Fry onion and garlic in the butter then add the beef. Next add the left over vegetables and stock.Mix the flour into a paste with a little cold water, add to the pan and simmer for 10 minutes.Season and leave to cool.
• Roll out the pastry on a lightly floured work surface to make a pie case and lid.  Cut four cases to fit four small/individual greased baking tins.  Leave the pastry lid to one side.
• Fill with the beef mixture and then drape a pastry lid over them. Trim the excess and pinch around the edge. Make a hole in the centre to let out the steam.
• Place on a baking tray and cook at 180º fan (gas mark 4) for 35-45 minutes