The best ‘leftovers’ pie
Make use of an over-abundance of food in classic style... wrap it in pastry
YOU’VE been eating, drinking and being merry. Your pants no longer fit, but that’s okay, as the shorts you received from Santa are elasticised and have an extra-long draw string.
You’ve managed to survive the visiting extended family with the aid of gallons of wine and ale, and nursed the subsequent hangover with a past-its-prime roasted potato or two, or hastily torn off chunks of ham from a vinegary damp sack in the fridge.
You shamefully sneak extra pieces of gingerbread house on the way past the kitchen and have yet to be sprung by your life mate chugging custard from the carton.
You’ve showered off after nearly drowning in pork sweat and now feel that you have never craved a green vegetable more than you do right now – but you have so many leftovers to get through.
The shelf space in your fridge looks like you’ve lost a game of Tetris, with unlabelled containers packed with pudding and pav.
Remember this solution next time around: combine your leftover cold cuts and roasted meats with some fresh greens.
You don’t want to have Christmas withdrawal symptoms by diving into health food cold turkey (pun intended), so ease into it by stuffing it into a buttery pie case.
Serve a slice of The Culinary Barbarian’s Christmas leftover pie.
Get this and more great recipes at www.culinarybarbarian.com.
300g of leftover roast meat (I used pork and turkey, but it could also include ham or other meats) 2 cups diced leftover roasted veg or 200g steamed broccoli, 200g steamed cauliflower 1 large onion, finely diced 2 garlic cloves, minced 2 tbs leftover gravy (optional) 2 tbs plain flour 2 tsp corn flour 1 cup chicken stock 4 tbs butter 4 sheets thawed shortcrust pastry 1 egg, beaten Cooking spray
Preheat oven to 200C (180C fan-forced). Grease a pie tin with cooking spray and press the pastry into the pan, ensuring you press the pastry into the corners so there are no air bubbles. Use an additional sheet of pastry to patch any gaps to guarantee there is sufficient overhang to form a crust edge (about 2cm), roll the edge and pinch. Prick the base of the pie crust with a fork to prevent steam bubbles. Cover with a sheet of baking paper and baking weights or dried beans and blind bake for 15 minutes. Take out from the oven and remove the baking paper and beans and return to the oven for another 8–10 minutes until the base is golden. Chop the roast meat into bitesized pieces. In a large saucepan, saute the onions and garlic with 1 tbs of butter until translucent. Add the meat and roasted veg and fill with water to cover. Simmer until the meat breaks apart with a fork. Drain and reserve the liquid from the stew. In a medium-size saucepan, melt the remaining butter until bubbling. Add the flour and whisk to make a roux. Whisk until the roux begins to change colour and turn a golden brown. Pour in the stock, the reserved liquid and the leftover gravy and whisk until thick and smooth, ensuring no lumps. Pour over the stew and stir through. Ladle the stew into the pie crust, making a slight mound in the centre. Create a pie lid with the remaining pastry. I like to weave the pastry, but a flat sheet will do. Be sure to vent the lid with fork pricks. Press the edges of the pastry with a fork to seal, brush with beaten egg and bake for 20 minutes or until golden. Serve with mash and peas.