Hello hungry peoples,
So you have made the Greek roast and have a whole heap of leftovers. You can just reheat it but that isn’t very exciting. Plus as delicious as it is, you will get sick of it. My favourite thing to do with the leftovers is to make the most delicious pies ever. To make the meal a bit more balanced, I like to serve it with mushy peas. Mushy peas are super easy and simple so don’t be deterred. Together they are a beautiful magical thing. Get it in your belly!
- 2 cups leftover roast and vegetables
- 1 sheet shortcrust pastry
- 1 sheet puff pastry
- 1 egg
- 2 cups frozen peas
- 2 cups chicken stock
- 4 tbsp sour cream
- 4 tbsp butter
- 1 tsp salt
- 1 tsp pepper
- Tools: pie pan
- Preheat your oven to 180 degrees C.
- Take your pastry out of the freezer. Yes, you could make it yourself but hassles. Plus the best kind of pie uses two kinds of pastry; shortcrust and puff. This gives you a lovely biscuity bottom and a puffed up crispy top.
- Melt 2 tbsp of butter in the microwave and brush your pie pan. I have a large pie pan which has 6 pie holes. The phrase “pie holes” amuses me to no end. I am such a grown-up. You can use individual pie pans, or just make one giant pie.
- Once your pastry sheets have defrosted, quarter them and place each quarter of shortcrust pastry into the pie pan depressions. You can blind bake the pie base before you put filling in for a better finish but this equals time plus hassles.
- Put about 1/2 cup of meat and sauce into the depressions.
- Top with the puff pastry quarters.
- Roll the shortcrust and puff pastry overhang towards the centre of the pie, pinching as you go. This seals the pies and creates your pie crust edge.
- Brush your pies with the beaten egg. This is what makes them look lovely and golden.
- Bake in your oven for 30 minutes (or until the pastry is golden and cooked).
- About ten minutes before your pies are ready put your frozen peas and chicken stock into a pot on a high heat. The stock helps to give the flavour a little oomph. Once the peas have cooked, drain them and mix in the remaining 2 tbsp of butter and the 4 tbsp of sour cream. The sour cream gives it a bit of flavour and creaminess. It can be replaced by cream if you need to but I prefer the flavour of the sour cream.
- Season well with salt and pepper. Use a potato masher to mush everything up a bit. Some people blend until there is no texture left, but I like mine a bit coarser.
- Once the pies are ready, put a generous blob of peas on your plate and put your pie on top. Drizzle with tomato sauce and dig in. Nom nom!
Difficulty: Easy Peasy