Equipment
Ingredients
Flaky Pastry
- 250 g all-purpose flour, sifted
- 125 g unsalted butter, cold, cubed
- 3 g salt
- 80 ml ice water
Filling Base
- 30 g unsalted butter, for sautéing
- 1 onion, diced
- 1 garlic clove, minced
- 30 g all-purpose flour, for roux
Leftovers & Liquids
- 400 g cooked meat, cubed or shredded
- 300 g cooked vegetables, chopped
- 400 ml stock or leftover gravy
- 10 g fresh parsley, chopped
Assembly
- 1 egg, beaten
Nutrition (per serving)
Method
Place flour and salt in a mixing bowl. Add cold cubed butter and rub into the flour with fingertips until the mixture resembles coarse breadcrumbs with some pea-sized chunks of butter remaining.
Add ice water one tablespoon at a time, mixing gently with a knife or hand until the dough just comes together. Do not overwork. Wrap in plastic and chill for at least 30 minutes.
Melt 30g butter in a skillet over medium heat. Sauté the diced onion until softened but not browned, about 5 minutes. Add garlic and cook for 1 minute.
Sprinkle the 30g of flour over the onions and stir constantly for 2 minutes to cook out the raw taste. Gradually whisk in the stock (or gravy) until smooth and thickened.
Fold the leftover meat, vegetables, and parsley into the sauce. Season with salt and pepper. Pour mixture into the pie dish and let it cool slightly (warm filling will melt the pastry before baking).
Preheat oven to 200°C/400°F. Roll out the chilled pastry on a floured surface to 3-4mm thickness, slightly larger than your pie dish.
Place the pastry over the pie dish. Trim excess, crimp the edges to seal against the rim. Cut two slits in the center for steam to escape. Brush the top with beaten egg.
Bake for 30-35 minutes until the pastry is puffed and deep golden brown, and the filling is bubbling. Ensure internal temperature reaches 74°C/165°F.
Chef's Notes
- Temperature Contrast: Keep your pastry ingredients (especially butter and water) ice cold, but ensure your oven is fully preheated and hot. This shock creates the flaky layers.
- Flavor Revival: Leftovers can taste dull. Always add fresh aromatics like sautéed onions, fresh herbs (parsley/thyme), or a splash of Worcestershire sauce to the filling to wake up the flavors.
- Sauce consistency: The filling should be looser than you think before baking; the pastry absorbs some moisture and the starch will thicken it further as it cools.
- Vegetable sizing: Cut any large leftover roast potatoes or chunks of meat into bite-sized pieces so the pie eats well.
Storage
Refrigerator: 3 days — Ensure leftovers are cooled quickly after the initial meal and this second cooking.
Freezer: 3 months — Can be frozen unbaked or baked. Thaw in fridge overnight before reheating.
Reheating: Reheat in a 180°C/350°F oven for 20-30 minutes until hot through to the center. Microwave not recommended for pastry.
