Little meat pies

piebert

A better woman than I would make the pastry from scratch and chill in the fridge for half an hour, and make the filling fresh. But I keep Jus-Rol puff and shortcrust pastry in the freezer for when I feel a pie coming on, and I’ve used yesterday’s beef stew to fill them.

An ex once refered to my home made beef stew as ‘pie filling’ – needless to say the relationship didn’t last, but this is a good use of leftovers.

Makes 4 small pies

Leftover stew – I had about a third of last night’s stew or you could make it from scratch, thirding (is that a word?) the ingredients

1 sheet shortcrust pastry

A little flour

A little milk or a beaten egg

I use a muffin tin for this. Flour your surface and roll your pastry out a tiny bit, then cut four large circles – you’ll need about a centimetre overhang when you line each muffin, er, hole. I used a saucer. Line your holes, gathering up the overhang like the pleats of a skirt.

About two dessert spoons of cold stew goes into each – fill them generously. (It has to be cold as it goes into the pastry – another good reason to wait for leftovers if you make this.) Brush the rim of the pastry with milk or beaten egg, then cut out four smaller circles of pastry – I used a tea cup. Press the top onto the pie and pinch the sides together, cutting away the excess. If it looks a bit jagged, it will crisp up nicely in the oven. Brush the top with milk or egg, cut a small hole in the centre and bake at 180 degrees for 15 – 18 minutes. They’ll look like little pork pies when they come out of the moulds.

We had ours with buttered peas. A lot for me, about 10 for Bert since he picks up each one individually with finger and thumb.

One pie for him, two for me and one for my lunch tomorrow. There was enough filling and pastry for a fifth, so this could serve two humans and one baby, but I gave the dog the filling (he’d had a bad day) and used the pastry to make apple lattice tarts. They’ll be pudding tomorrow since a two pie tea is a bit decadent for a Monday.

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