Leftovers Pie

Serves – 6 people

Prep Time – 30 minutes

Cooking Time – 40 minutes

Ingredients 

• 1 cup of leftover McCain Baby Peas
• 1 cup of leftover McCain Baby Carrots
• 400g of leftover McCain Roasts traditional
• 2 cups of leftover boneless meat – we used roast pork
• 500ml beef stock
• 1 small brown onion – diced
• 2 cloves of garlic – crushed
• 2 tsp dried green Italian herbs
• 1 tsp dried sage
• 1 tbs olive oil
• 1 tbs butter
• 3 sheets of puff tasty – thawed and quartered
• 1 egg – whisked

Method

1. Heat a large saucepan over a medium heat. Place butter, olive oil, onion and garlic in the saucepan and cook for 3-5 minutes or until onion is translucent.
2. Add meat and herbs to the pan, stir and add beef stock.
3. Add McCain Baby Peas, McCain Baby Carrots and McCain Roasts traditional, stir and cover with a lid and allow to gently simmer for 30 minutes. Remove from heat and allow to cool.
4. Pre-heat a fan forced oven to 180°C. Spray a 12-cup muffin tray with cooking oil. Line each muffin hole with puff pastry, divide cooled pie filling evenly and fold over hanging puff pastry over the top of each pie.
5. Brush with whisked egg and bake for 20 minutes or until golden. Serve immediately.