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



  • 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