There’s nothing better than a great big Sunday roast, in my opinion. And Easter weekend is one of the times during the year that I can pretty much guarantee that we’ll be rustling up a roast dinner. We’ll probably have a lovely roast chicken (or even a small Turkey – hey, it’s practically another Christmas!), yummy fresh veg and oodles of crispy roast potatoes. I’ll do my best to eat it all, but inevitably there will be left-overs and you can’t just chuck them away; there are plenty of things you can do with your spare roast items. Of course, you can always have the (christmas classic) chicken and stuffing sandwich for tea, or can rustle up some of my cheesy pastry rolls with your left-over potatoes, but the ultimate re-using recipe is today’s roast dinner pie.
And really, the recipe couldn’t be more simple: use everything you’ve got leftover and put it in a pie, basically. Here’s how I did it:
- Spray a pan with Fry-Light and tear your cooked chicken or turkey into strips before adding to the pan and stir-frying with a sliced onion.
- After a couple of minutes, add any leftover veg you have – broccoli, peas, carrots etc – even potatoes and stuffing can be included – and stir-fry for another couple of minutes!
- Add a pint of chicken stock and mix up some cornflour with a little water into a paste and add to the pan while its bubbling away to thicken.
- Line a pie tin, add the filling and finish with the pastry top. Bake in the oven (following instructions on the pastry packet or recipe) until golden brown and crisp.
