- 340g plain flour
- Pinch salt
- 150g butter
- 3-4 tbs cold water
- 1 egg for glazing
Leftover Sunday Roast Beef Pies
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.
Review
Rate this recipe
Bring Quality Assured food to your table with our collection of recipes to suit any occasion. Get cooking, enjoy, and share with us how you found this recipe.
