Small Pies with Leftover Filling

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I started making these for the kids but had to triple up because everyone wants them now.I have given my version of leftover meat filling, but you may have your own ideas

Small Pies 

The Fillng

After a meaty meal there is always something leftover like BBQ Beef , Roast Pork or Chicken. Making pies with these often resuls in a tastier meal than the original.  Saute one onion and a couple of cloves of garlic in some butter and olive oil until soft. Now turn the heat up and fry the diced meat until well heated through. Adjust for salt and pepper. Add a half a chopped chili and some chopped fresh time. Baste for a while and keep moist by adding some stock, or wate, if you do not have stock. When heated through and basted for a few minutes, ad some fresh, or tinned if you do not have fresh, mushrooms.  Let all the moisture evaporate until you have a firm filling. Stir frequently. Remove from the heat to let it cool and set a bit as this will make it easier to use as a filling.

The Pastry

Whisk 10 g yeast and 10 g  sugar in enough lukewarm water to dissolve the sugar and yeast. Leave until the mixture is foaming

500 g     flour

150 g     butter softened

2             eggs  lightly whisked

10 g       salt

Mix all the ingredients including the yeast together. You should have a stiff dough like a pasta dough after kneading it a bit. Let the dough stand in a warm spot until the yeast is activated. Roll the dough out thinly – less that 1 mm thick. I do mine with a pasta machine setting on 5 . Cut circles with a cookie cutter about 100 mm in diameter. Put about 1 tablespoon of filling in the center and fold the dough to close after painting the edges lightly with some egg to bind – press closed with the back of a fork. Now fold the wings in and secure the to end together with some egg again. Place in a  well buttered muffin pan and bake at 200 C until brown on top. Eat warm or cold.

19 thoughts on “Small Pies with Leftover Filling

  1. Now these are a culinary triumph! I am SO going to make these for Steve. I love that the pastry is yeasted but still buttery enough to brown nicely and I love that the filling can be customised completely. I could even try these with coconut oil instead of the butter and make a vegan filling and most of all I LOVE the shape! You are a genius! 🙂

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