Use up all your leftover cooked meat, and have party snacks ready in under an hour!
- 500 g of leftover roast meat (can be beef, chicken, lamb or pork)
- 1½ cups diced leftover roast vegetables
- 2 cups leftover gravy
- ¼ cup frozen peas
- 2 tbsp Worcestershire sauce
- 3-4 sheets puff pastry
- milk, for glazing
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C and line a baking tray with baking paper.
In a large mixing bowl add the diced roast meat, diced roast vegetables, gravy, peas and Worcestershire sauce. Mix all the ingredients together until combined.
Set the puff pastry out to thaw if it is from the freezer. Cut the pastry into thirds turn and cut into thirds again so that you have 9 small squares.
Remove one of the squares and press into a small foil pie tin or line muffin tray.
Add a few tablespoons of the filling mixture into the base before adding another small square of pastry on top of the pie. Fold the edges of the pastry in and press down to secure top to the base. Brush the top of the pie with milk and place onto the lined baking tray.
Repeat this process until all the filling has been used.
Place the tray of pies into the preheated oven and bake for 25-30 minutes or until golden brown. Remove from the oven and let the pies cool slightly before serving.
• You can pre-make these pies and freeze once made. Simply remove from the freezer and bake straight away. Keep in an airtight container in the freezer for 2-3 months.
Recipe from The Whimsical Wife by Melissa Darr, with photographs by Melissa Darr.