Left­over pot pies

Make last night’s din­ner tonight’s win­ner by pop­ping it in a pot and cov­er­ing it with flaky but­tery pas­try.

Better Homes and Gardens (Australia) - - Slow Cooking -

Prepa­ra­tion time 10 mins Cook­ing time 25 mins Serves 4

40g but­ter, chopped

2 Tbsp plain flour

200ml wine of your choice 200ml stock of your choice

6 cups left­over slow-cooked meat

and/or veg­eta­bles, warmed 2 sheets ready rolled frozen puff

pas­try sheets, par­tially thawed 1 free-range egg, lightly beaten Se­same seeds, to sprin­kle Freshly ground black

pep­per, to sea­son Tomato chut­ney, to serve

STEP 1 Pre­heat oven to 180°C fan-forced (200°C con­ven­tional). Put but­ter and flour in a large saucepan over medium heat and cook, stir­ring, for 2 min­utes or un­til bub­bling. Add wine and stock and cook, stir­ring, un­til a thick smooth sauce forms. Add left­over meat and/or veg­eta­bles and stir un­til com­bined.

STEP 2 Spoon mix­ture into four 1½-cup ca­pac­ity oven­proof ramekins.

STEP 3 Cut pas­try into 4 pieces large enough to cover ramekins with a 1cm over­hang. Put pas­try pieces on top and ad­here to ramekins with your fin­ger­tips.

STEP 4 Brush pas­try tops with egg and scat­ter with se­same seeds. Bake for 20 min­utes or un­til golden brown. Set aside for 5 min­utes to cool slightly. Sea­son with pep­per and serve with tomato chut­ney.

Left­over pot pies

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