- 340g plain flour
- Pinch salt
- 150g butter
- 3-4 tbs cold water
- 1 egg for glazing
Sunday Roast Beef Pies using Leftovers
4 people
Ingredients
- 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
Shortcrust Pastry
- 340g plain flour
- Pinch salt
- 150g butter
- 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
Method
Copy TextTo make the pastry:
Sift the flour and a pinch of salt into a bowl.
Cut the butter 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 and serve straight away.
The Quality Mark & You
Learn moreMethod
Copy TextTo make the pastry:
Sift the flour and a pinch of salt into a bowl.
Cut the butter 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 and serve straight away.
