Leftovers pie
Make the pastry according to my previous recipe - Fermented Pastry
This is great to transform Sunday roast leftovers. I haven't included quantities here. 500 gms of pastry will make a pie base and lid that will feed around 3-4 adults using a medium size baking tin. Your pie interior can be a combination of meat, fish and chicken left over from a previous meal. As they are leftover, they are already cooked. The important thing about the pie mix is that it shouldn't be too runny. So when you combine your left overs, you need some moisture but not as much as you might have in a stew. The flour and water mixture will thicken up the liquid to ensure it stays in the pie. When you bake the pastry blind, it will shrink so to make sure you create the sides of your pie slightly higher than the pie tin.
Ingredients
- Take meat
- fish or chicken leftovers
- Frozen peas or leftover vegetables
- GF flour and water to thicken
- Pastry
- 1 egg and 10 mls coconut milk - combined for basting
- Mixed herbs
- Salt and pepper
Method
Make pastry according to my fermented pastry recipe. Take 2/3rds to make the pie base and leave 1/3 for the lid.
Take the 2/3 rds and use it to line your pie tin.
Baste the pastry with the egg and coconut milk mixture.
Bake the pastry without the pie filling (blind) on a moderate oven until golden brown.
Remove from the oven and let the pie base cool down. You can transfer the base to a flat greased oven tray if preferred.
Whilst the pastry is baking, make your pie mix.
Combine your leftover meats/fish and add leftover vegetables (or frozen peas) in a pan and heat gently - enough to melt the juices.
If the leftovers are quite runny, add a mixture of flour and water to thicken the juices. Mix the flour and water together before adding to the pie mix. Use proportions such as - 2 tsp of flour to 4 tsp of water. Repeat until you get the desired thickness of the juices which should be between runny and gel-like.
If the leftovers are quite dry, add a little water until you get the desired thickness.
Add herbs, salt and pepper and stir well
Leave the pie mix to cool down.
Once the mixture has cooled down, add it to the baked pie base.
Use the left over pastry to add a pie lid
Baste with the egg/coconut milk mixture.
Bake on a moderately hot oven until the lid is golden brown.
Enjoy!