The best ‘left­overs’ pie

Make use of an over-abun­dance of food in clas­sic style... wrap it in pas­try

Isis Town and Country - - Life - Peter Muir

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.culi­nary­bar­bar­


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.

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