Combination microwave meat pie

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Meat pie

Based on Meat pie, this has been tuned to be a bit quicker and should produce less washing up! A big thanks to Gemini for this one.

Ingredients for 2

• A medium sized potato, diced.
• An onion, diced.
• A medium sized carrot, diced.
• A clove of garlic, diced.
• 250ml appropriate gravy - chicken for white meat and beef for dark meat.
  I use just 5ml of gravy powder. Or a home made stock.
• 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

1. Microwave Vegetables:
   1. Place the diced potatoes, onions, and carrots in a microwave-safe dish with 2 tablespoons of water. *
   2. Cover and microwave at 1000W for 4 minutes until they are tender.
2. Add the rest of the filling:
   1. Add Meat and Gravy: Stir the cooked meat into the vegetables, pour in the gravy, and return to the microwave for 2 minutes at 1000W just to get the gravy boiling.
3. Cook the pastry:
   1. Assemble and Crisp: Transfer the hot filling to your pie dish, top with pastry, and use the Combination Mode (Fan 180°C + Microwave 300W/simmer) for 13 minutes to brown the pastry. Shelf position two works really well for this.
4. Stand for 2 minutes. It would be fine to leave things in the microwave.

NB
* If using a raw chicken breast, slice into 1cm straps and place on top of the vegetables at this stage. You don't need to increase the time. The meat will steam cook, and by the time the pie is finished, you will have moist chicken in your filling.
** If making your own pastry, you are looking to achieve a depth of 5mm or so.
If increasing the dish for more people, stage 1's one time increases by 30 seconds per person, stage 2 by 60 seconds.

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