Meat & Vegetable PieThis is a fantastic way to use up leftovers and present them in a totally different way. You can use any kind of meat – pork, veal or chicken. If it is not already cooked in tomato sauce, you can add some tomato paste, 1 – 2 ripe tomatoes chopped, or half a can chopped tomatoes.  Undoubtedly, everybody loves pie. Add a nice salad and you will have a wholesome meal. You can make your own dough or use either phyllo dough or puff pastry. To make the pie more appealing to kids, you could make small individual pies. If you are in a hurry, you could use frozen mixed vegetables, instead of dicing them yourself.

Ingredients for the dough
300 gr. self-raising flour
300 gr. all purpose flour
½ a yogurt bowl
1 cup sunflower oil
½ cup white wine
1 teaspoon salt
1 teaspoon sugar
½ cup margarine
2 tablespoonfuls vinegar
1 sachet yeast

 

Ingredients for the filling
2 cups left over cooked meat in tomato sauce
1 large potato diced
1 cup carrots diced
1 cup corn
1 cup peas
1 cup mushrooms cut up in small pieces
½ cup parsley finely chopped
1 teaspoon corn flour
Salt, pepper
1 egg beaten with 1 tablespoon water for the egg wash

 

Directions

First prepare the dough. Place all the ingredients in the bowl of your food processor, except the salt. Use the hook attachment and mix the ingredients. Then add the salt and continue mixing for about 5 minutes. You will have a nice, soft dough. Take it out of the bowl, place it in a plastic bag and leave it in the fridge while you prepare the filling.

Dice the meat and put it in a pan. Add ½ cup of water and bring to a boil. Add the vegetables, salt and pepper, stir and simmer for 10 minutes. Dissolve the corn flour in a couple of tablespoons water and add to the mixture. Check the seasoning and remove from the fire. Let the filling cool down.

Take the dough out of the fridge and divide it roughly in two pieces, the one a littler larger. Roll out the larger piece to fit your pan, with a little more dough to overhang the sides. The pan must be lightly oiled so that the dough doesn’t stick to it. Put the cool filling over the dough. Level it out with the back of a spoon. Fold the dough over the filling.

Roll out the second piece of dough. Brush the dough you have folded over the filling with the beaten egg. Place the rolled out dough over the filling and trim it round the edges. Press down gently so that it sticks to the bottom dough and gently tuck the leftover dough under the pie. Cut a few slits on the pie to enable the steam to escape. Brush the top with the egg wash. Bake the pie at 180oC until it is golden brown.

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