All of this cold Melbourne weather makes a hearty roast very inviting, with all the trimmings! With only two in my household, we don’t quite get through a large side of beef, so there’s always enough roast for the rest of the week. This time I thought I’d get creative with my leftovers and make the roast meat into a gorgeous and very tasty pie. You should give it a go next time you can’t get through that roast dinner!
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Roast beef and mushroom pie
2 sheets puff pastry
1 tbsp olive oil
1 medium onion, diced
700g leftover roast beef, diced
2 large flat mushrooms, sliced
1 cup tomato, finely diced
1/4 cup worcestershire sauce
1 cup leftover thick gravy
3/4 cup water
1 egg, lightly beaten
Preheat the oven to moderately hot (200 degrees C / 180 degrees C fan forced). Grease a pie dish and line the bottom and sides with one sheet of the puff pasty. Lightly prick the pastry with a fork. Line with baking paper and fill with dried beans. Blind bake for 10 minutes. Remove the paper and beans, bake for a little longer until pastry has browned a little but not puffed up – keep an eye on it. Leave to cool.
Heat the oil in a large fry pan and saute the onion until softened. Add the roast beef and mushrooms to the pan and cook until browned. Add the tomato, worcestershire sauce, gravy and water to the pay. Bring to the boil and simmer uncovered for 15 minutes until mixture thickens a little. Let mixture cool slightly.
Spoon the meat mixture into the pastry. Brush the edges of the pastry with a little of the beaten egg mixture. Top the meat mixture with the other layer of pastry. Gently press the edges to seal the pie. Decorate with any scraps of pastry and brush the top with a little more of the beaten egg. Bake for about 20 minutes or until browned.
What’s your favourite thing to do with roast leftovers?