Meat pie: Difference between revisions
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== Directions == | == Directions == | ||
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. Put the remainder back into the fridge - it will keep for a week. | |||
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. | # Chop potato and onions and fry 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 gravy, garlic and carrot. | |||
Chop potato and onions and fry in a pan. | # Place the "taste contrast" into the pie pot. | ||
If the meat has been cooked, place into the pie pot. If not place into the frying pan along with the onions and potato. | # Once the oven is up to temperature, transfer the frying pan contents in to the pie pot and cover with the pastry, cutting to the edge of the pot. | ||
# Place into oven and cook for 22 minutes. | |||
Add gravy, garlic and carrot. | |||
Place the "taste contrast" into the pie pot. | |||
Once the oven is up to temperature, transfer the frying pan contents in to the pie pot and cover with the pastry, cutting to the edge of the pot. | |||
Place into oven and cook for 22 minutes. | |||
Divide amongst the party. | Divide amongst the party. | ||
Revision as of 07:13, 5 July 2025
Meat pie
Definitely one of my working person recipes, this is great as a means of using up leftovers.
Ingredients for 3
- A medium sized potato
- A medium sized carrot
- An onion
- 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.
- Chop potato and onions and fry 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 gravy, garlic and carrot.
- Place the "taste contrast" into the pie pot.
- Once the oven is up to temperature, transfer the frying pan contents in to the pie pot and cover with the pastry, cutting to the edge of the pot.
- 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.
