You may remember the oxtail stew I made, well this recipe is great for the leftovers, I froze the remaining stew, and today I am making it into a pie with arguably the best and most forgiving pastry. You don’t have to be very delicate with it and you don’t have to roll it out really thin. Try it and you’ll love it!
300g left over stew – it can be whatever you’ve got
60g self raising flour
1/2 tsp salt
Approx 30-40ml water
1 egg beaten
Pop your stew into a pie dish
Mix up the flour, salt and suet
Add enough water to make a smooth, soft but not sticky dough and mix with your hands – don’t mix too much just to bring the ingredients together.
Wrap and pop into the fridge to rest for 30 mins
On a lightly floured surface, roll out to approx 1-2 cm thick
Brush the rim of the pie dish with egg
Place pastry onto your filling and crimp the edges by pinching the outside edge and pressing into the pinch with your finger
Make a small incision into the top to let the steam out
Brush with egg and bake in a preheated oven 170 fan for 30 mins
Enjoy with gravy mash and greens – delicious!
Cals – 472, fat – 24.4, carbs – 56.2, protein – 25.2,