Christmas Leftover Pie
A comforting, warming pie that allows you to put your leftover roast dinner to delicious use.
Servings: 6 people
Ingredients
- 1 White onion
- 3 slices Bacon
- 3 Sausages
- Cooked Chicken/Turkey (Whatever roast meat you had leftover)
- 8 Mushrooms
- 3 Carrots large
- 1 packet Schwartz chicken casserole
- ½ cup Water
- Preferred seasonings
- 750 grams Puff Pastry (I use readymade)
- 1 Egg (Optional)
Instructions
The Filling
- Prepare the ingredients: chop the onions, carrots, mushrooms, bacon, and sausages and shred your cooked meat.
- Lightly oil a pan and use it to fry together the onions and the bacon on a medium heat. Once the bacon is almost done, slowly add the sausages and fry until no longer pink. Season to taste.
- Once those are cooked, slowly add the carrots, mushrooms and cooked meat. Fry until the mushrooms have softened slightly and the cooked meat has warmed up.
- Turn the heat to low and add the Schwartz chicken casserole packet mix and the water in sections, stirring as you add. The final mixture should have some liquid so as to ensure that the pie won't dry out, but not be too wet (See picture marked '4' earlier in post)
The pie
- Preheat the oven to 160°C.
- Roll out the pastry (I use pre-bought because I'm lazy, but if you want to make your own please do)
- Fit the pastry around your pie tin and cut away at the excess dough, ready to re-roll it to make your pie lid.
- Scoop the filling into the pie. You want your pastry case filled at least 4/5 of the way, and make sure that you have scooped the liquid in with the filling.
- Roll out the remaining pastry and use it to cover the top of your pie. Cut the excess off and use a fork to crimp the edges of the pie and poke holes in the lid. If you still have excess pastry, why not create some cute flowers/hearts to go on top of the pies?
- (Optional) If you want a golden pie, beat an egg and paint the pastry with it.
- Heat in the oven at 160°C for 30 minutes. If the pastry still isn't cooked. continue to cook in 5-minute intervals until your pastry is cooked through.