Ingredients
- 500 grams leftover roast meat (i used pork belly), excess fat removed and cut in approx 2cm cubes
- handful of parsley
- 1 brown onion, Peeled and quatered
- 4 Shortcut rashes of bacon, Roughly chopped
- 1 Large carrot, Peeled and small diced
- 1 medium zucchini, small diced
- 100 grams sweet potato, peeled and small diced
- 100 grams mushrooms, small diced
- salt and pepper to taste
- 1 tablespoon oil of chioce
- 1 Cup water
- 1 heaped teaspoon Chicken stock concentrate
- 50 grams plain flour
- 80 grams Butter
- 3 sheets frozen puff pastry, (or EDC puff pastry if desired)
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 180 degrees c.
Place sheets of puff pastry out to thaw (or make if making your own.)
Place parsley into bowl. Blitz 3 seconds, speed 9. Scrape down edges and repeat if neccessary.
Place meat into bowl. Shred
"Counter-clockwise operation" 5 seconds, speed 5. Remove from bowl and place in sepetare large container. Do not wash bowl.Add onion and bacon into bowl. Chop 5 seconds speed 5. Scrape down edges and repeat if necessary.
Add vegetables, seasoning and oil into bowl. Cook
"Counter-clockwise operation" 10 minutes, varoma temp, speed 1. Once cooked, remove from bowl and place with meat and parsley mix. Do not wash bowl.Add water, stock concentrate, flour and butter to bowl. Cook 2 minutes, 100, speed 3. Remove from bowl and place with meat and vegetable mix. Mix all together with spatula until evenly mixed. Let cool a little.
Prepare pie dish with pastry (i used a baking dish to get a thin layer of pie filling with lots of pastry - kids love this. You can use a smaller deeper dish if you want a larger quantity pie filling to pastry ratio.)
Spread pie filling over pastry base. Top with remaining pastry sheet. You can do a solid sheet, or a lattice strip top if desired.
Bake until pastry of nice and golden brown. Allow to sit for a few minutes once removed from oven. Cut, serve and ENJOY
Tip
You could use almost any left over meat for this - steak, roast chicken/turkey/beef/lamb, chicken breast etc.
You can also swap around the veggies to what your family likes/what you have available.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
love this recipe - i uaed pork, great balance of flavours and nice moist (not soggy) texture. I did add some garlic powder and a handfull of mixed fresh herbs rather than just parsley. Have imported this to cookidoo as will be handy for other leftovers.
Absolutely delicious! I added some chilli flakes for extra kick.
great base recipe, add and mix as you like. thanks heaps for this - very useful for xmas leftovers!
Good basic recipe.
I've used this recipe twice now, once using a normal round pie dish (ended up with left over mixture) and the second time a long lasagne dish (with two batches of the shortcrust pastry from EDC) and both times it's been great. For the big pie I did use another half measure of the -flour water stock- mixture because I'd used left over roast meat which was a bit on the dry side. This will be my 'go to' recipe for left over roast from now on
Really nice simple flavours. Made some adjustments. Did not use bacon. Had no parsley so used dried Rosemary and added in with the seasoning ad the vegetables. I chopped in the vegetables in the Thermomix before cooking In this step. Used a baking tray and laid one and a half puff pastry sheets across the bottom and spread the mixture thinly and put another 1.5 sheets on top. Yummy. (Ps notes/comment mainly for my own reference of what I did for next time
All the family loved this I didn't add mushrooms though & didnt chop up veges blitzed a bit to much in thermo looked like soup but wasn't runny in pie A+
The family loved this, thank you. The only adjustment I had to make was add a bit more flour to thicken the sauce as it was still runny after the initial 2 minutes. Next time i will make it in a shallower dish
Sorry for the oversight. 50 grams flour. I have up-dated the recipe now.
This looks really delicious! Thank you for sharing it. I am looking forward to making this but would also like to confirm the flour quantity. Thanks in advance!
In the Recipes Prepartion Steps it says to "Add water, stock concentrate, flour and butter to bowl" but in the Ingredient list there is no mention on flour? So I was wondering how much flour would I need to put in the bowl? and what type of flour? Or was this a typo?
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