Meat pie: Difference between revisions
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# Put your oven on, 180°C if fan assisted, 200°C if not. | # Put your oven on, 180°C if fan assisted, 200°C if not. | ||
# Get the pastry out of the fridge and cut off enough to top the pie container.<br/>Put the remainder back into the fridge - it will keep for a week.<br/>Or make [[a tart tart]]. | # Get the pastry out of the fridge and cut off enough to top the pie container.<br/>Put the remainder back into the fridge - it will keep for a week.<br/>Or make [[a tart tart]]. | ||
# | # Fry potato and onions in a pan.<br/>If the meat has been cooked, place into the pie pot. If not place into the frying pan along with the onions and potato. | ||
# Add the garlic and carrot to the | # Add the garlic and carrot to the pan. | ||
# Pour in the gravy and heat to boiling. | # Pour in the gravy and heat to boiling. | ||
# Place the "taste contrast" into the pie pot. | # Place the "taste contrast" into the pie pot. | ||
# Once the oven is up to temperature, transfer the | # Once the oven is up to temperature, transfer the pan contents in to the pie pot. | ||
# Cover contents with the pastry, cutting to an inch of the edge of the pot.<br/>The pastry "shrinks" during cookng. | # Cover contents with the pastry, cutting to an inch of the edge of the pot.<br/>The pastry "shrinks" during cookng. | ||
# Place into oven and cook for 22 minutes. | # Place into oven and cook for 22 minutes. | ||
Revision as of 08:19, 5 July 2025
Meat pie
Definitely one of my working person recipes, this is great as a means of using up leftovers. We normally have this with a tart tart, fuelling our week ahead!
Ingredients for 2
- A medium sized potato.
- An onion, diced.
- A medium sized carrot.
- A glove of garlic.
- 250ml appropriate gravy - chicken for white meat and beef for dark meat.
- Taste contrast (sweetcorn for chicken, bay leaf for beef - what do you like?).
- A big portion of meat for one person eating a roast.
- Half a pre-rolled puff pastry sheet. **
Directions
- Put your oven on, 180°C if fan assisted, 200°C if not.
- Get the pastry out of the fridge and cut off enough to top the pie container.
Put the remainder back into the fridge - it will keep for a week.
Or make a tart tart. - Fry potato and onions in a pan.
If the meat has been cooked, place into the pie pot. If not place into the frying pan along with the onions and potato. - Add the garlic and carrot to the pan.
- Pour in the gravy and heat to boiling.
- Place the "taste contrast" into the pie pot.
- Once the oven is up to temperature, transfer the pan contents in to the pie pot.
- Cover contents with the pastry, cutting to an inch of the edge of the pot.
The pastry "shrinks" during cookng. - Place into oven and cook for 22 minutes.
Divide amongst the party.
NB If making your own pastry, you are looking to achieve a depth of 5mm or so.
