So lots of you liked my Rainbow cakes recipe the other day so I thought I’d share another tip/recipe with you!
Roasting a whole chicken is such good value and great for a Sunday meal but normally you get leftovers.
There’s a lot you can do with roast leftovers but this is my favourite!
It’s simple and yummy!
Basically save everything from your roast and make a pie!
- After your roast save all the leftovers – I mean stuffing, sausages, chicken, vegetables, potatoes, the lot!
- Always have some pastry in the freezer – I like Jus-Rol’s puff pastry (just make sure it’s not sweet!)
- When you want to make your pie get everything out the freezer the night before…i.e the frozen roast leftovers and the pastry
- Let the pastry come to room temperature it’s much easier to roll out later
- Ok onto preparing it…I like to add onions to all my pies, so if you have any extra veg you want in your pie just fry it till it’s nice and soft
- Add all the leftovers and fry for a couple more minutes
- Add some chicken stock (I use an OXO cube and about 3/4 pint for my dish)
- Add 2 tbsps of plain flour to thicken
- Add some herbs – I like basil with chicken
- Add some seasoning
- Simmer for a couple of minutes and just adjust till you get something you like
- Taste it – is the sauce good?
- Transfer the whole mixture/filling into your pie dish
- Roll out the pastry (sprinkle the surface with flour) and then cover the mixture with it (I just do a top to keep it healthier)
- Decorate the top of the pie if you wish and press your fingers around the edge!
- Brush the pastry with milk so it will brown
- Cook for approx half an hour on 180c
- Enjoy!
The great thing about pies is they are so versatile…I hate wasting food so really as long as the flavours are good anything goes!