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Easy pastry-top pie

Recipe blog

Easy pastry-top pie

Emily Kerrigan

The trick to making this super-speedy pie is using a filling leftover or batch-cooked from another Modern Family Food meal - choose from a batch of our sausage ragu, our veggie box chicken casserole or easy lamb stew, defrosted from the freezer on the morning of the day you want to cook with it. You can make one big pie or individual portions in ramekins. Serve with instant white bean mash and green beans or peas from the freezer, and you've pulled a pie out-of-a-hat with next-to-no effort. See also our mash-top pie.

Makes 1 pie

1 ready-rolled sheet of puff pastry (approx 320g)
1 egg (or use a little milk)
your choice of either:
batch-cooked/leftover sausage raguveggie box chicken casserole or easy lamb stew (see intro) 

Takes 35 minutes

1. Preheat the oven to 200°C/400°F/Gas mark 6. Get the kids to help you fill a large rectangular pie dish with your chosen filling (if you're using yesterday's leftovers, you may need a smaller pie dish depending on quantities).

2. Roll out the pastry directly over the pie dish. To decorate, you can score the top of the pie with a diagonal lattice pattern, or crimp the edges with the prongs of a fork if you like. Show the kids how to crack the egg, beat it with a fork then brush it over the pastry with a pastry brush. If you don't have an egg you can use a little milk.

3. If you want to make little individual portions, roll your pastry out onto a floured surface, turn your ramekins over and place on top of the pastry then cut around each dish with a knife to give you ramekin-sized circles. Fill the ramekins with your chosen sauce and top with the pastry and beaten egg or milk.

4. Cook in your preheated oven for 30 minutes or until golden brown and serve with instant white bean mash and green beans or peas from the freezer, if you like.