want to make a sort of pie help please :)

i_wanna_save_money!

Okay, I have some left over beef from sunday, some leftover cooked new potatoes from last night, onions and carrots in the fridge, and some sliced leeks in the freezer. I also have a pack of the 8p puff pastry mix from tescos.

I was thinking I would cook the carrots, leeks and onions, then add the shredded beef and thinly slice the potatoes, and just sort of cook together in some oxo, then put in a dish and cover with puff pastry. Does that sound about right? I do like to cook, but have never cooked with puff pastry before and don't know how long to cook it for etc

I will serve with broccilli and cauliflour - does that sound nice?

Thanks for reading X

trying-very-trying

That sounds fine to me, as long as your "cooking in oxo" means that it's a gravy.
Edit; Just had a thought, would you not need some sort of pie funnel with puff pastry to stop the pastry drowning? I'm sure someone with a bit more pastry experience than me will advise.

Lizalu

I made my very first pie on saturday (chicken leek & mushroom) with puff pastry and what you describe above sounds fine to me. I baked it for 20 -25 mins (all the filling was precooked) and the pastry was perfect.

I didn't use a pie-funnel (indeed I've never heard of one before!) and it worked fine so good luck.

Next stop is shortcrust pastry...!

Pink.

When I use leftover beef to make a pie this is how I do it.

Left over roast beef chopped up
Half an onion
any leftover veg or veg lurking in the fridge
one medium potato
1 beef stock cube
Black pepper
Bay leaf
Frozen (shop bought) puff pastry


Fry the chopped onion, and diced potato in a little oil, add the chopped beef and put the lot into the slow cooker. Use water from the kettle to rinse out the pan and add to slow cooker. Crumble in one stock cube add bay leaf and black pepper. If the veg are raw then add them at this stage and give it a good stir and leave it alone for five hours. If they are already cooked then add them about half an hour before making the pie.

When you’re ready to assemble the pie, thicken the juices with a teaspoon of corn flour mixed in cold water.

Roll out the pastry; add filling and top crust. Brush the pastry with some milk or beaten egg and decorate if you have time. Pop into the oven at 200 degrees until the pastry is risen and golden.

Pink

buxtonrabbitgreen

I saw your ingredients and immediately thought of cornish pasties. Use everythig cooked and chopped up small with a little gravy to moisten it. Roll the puff pastry into circles (cut round a tea plate) put filling in the centre. Moisten the edge with a little milk or beaten egg. Fold in half. Glaze with the rest of the milk or egg and bake.

i_wanna_save_money!

Well, I didn't make a pie, I ended up making a sort of quick stew with the ingredients, and a squirt of garlic paste and it was lovely.

Would people recommend using a pie funnel or not as I have had some soggy pies in the past and I suppose it makes sense that the pastry should have a bit of a gap to cook properly. Hmmmm off to look on ebay at pie funnels :cool: