Now that summer seems to be waning, I’m looking forward to the best of autumn: layering knits, long evenings in the pub, and roast dinners.
Being as there’s just the two of us, homemade roast dinners invariably result in huge quantities of leftovers. Marc has an irrational fear of meat on the bone, so before we met he would gleefully roast a whole chicken, cut off the breasts, and bin the rest.
That’s not the SSC way – I’ve dined handsomely on one chicken for four days, in the past – so after our first roast of the season this weekend, I picked the remaining meat and set it aside.
Combined with leftover carrots, peas, cabbage, roasties and stuffing – nothing fancy, just Paxo – it became the filling of this amazing, deep-filled pie made with hot water crust pastry. Everything was diced, then lightly fried in a pan, sprinkled with a tablespoon of cornflour, and a mugful of chicken stock. Once reduced, it was ready to use – the mix needs to be rather dry.
You could use whatever veg you’ve got leftover – sweetcorn, broccoli, parsnips, Brussels sprouts, whatever.
The pastry may look decadent, but – like lots of traditional British grub – it’s actually incredibly cheap to make. It’s made of lard (or vegetable fat if you’re so inclined), water, plain flour, and salt. It couldn’t be simpler – instructions are here.
There was enough for a 9″ pie using a loose-bottomed tin, and baked in the oven at 190C for 75 minutes.
We served it with simple boiled spuds and instant chicken gravy.