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Bookmark Recipe

Sunday Roast Beef Pies using Leftovers

The perfect way to make use of your Sunday Roast leftovers!

4 people

Ingredients

    • 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

Shortcrust 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

Method

Copy Text

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 and serve straight away. 

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Method

Copy Text

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 and serve straight away.