Servings
8
Prep time
Cook time
Recipe
Ingredients
- 1 sheet shortcrust pastry
- 1 sheet puff pastry
- 5 slices roast beef
- 8 roast potatoes
- 2 roast carrots
- 5 pieces roast pumpkin
- 1 cup gravy
- Salt & pepper
- 1 egg, lightly beaten
Method
- Preheat oven to 180°C.
- Cut circles of shortcrust pastry big enough to reach the sides of the pan you are baking them in.
- Place baking paper in the base, add pie weights and bake for 10 mins. Remove the weights and paper and bake for a further 5 mins. Allow to cool.
- Cut circles from the pastry big enough to cover your pies and allow a little extra.
- Meanwhile, chop the beef, potatoes, carrots and pumpkin into roughly equal pieces, place in a bowl with the gravy, season with salt and pepper and gently combine.
- Fill the pastry cases to the top, press down slightly and place the puff circles on top.
- Brush with egg and bake for about 15–20 mins or until puffed and golden.
- Tip: No gravy left? Whip up a packet one. There are some fantastic-quality ready-made gravies out there.
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