It's soooo cold. Having been really very pleasant for the time of year, we are suddenly assailed by icy winds threatening to blow the bins down the hill and have had to start lighting the fire again. Mood not greatly improved by Hubby's constantly asking me "do you think it's going to snow?", in manner of excitable eight-year-old. Oh well.
Leftovers from last night's roast proved fruitful in the production of yet another pie this evening. I made two individual ones, in a couple of little oval tins; one for Chris (with which I 'helped' a little) and one for Hub, who is on a late shift again. I had the cauliflower left over in the fridge from last night, too. I wouldn't bother cooking it specially, but it is good if you have it.
Pork & Vegetable Pies
200g plain flour
pinch of salt
100g fat (50g butter & 50g lard, for preference)
Make pastry and line the bottom of two greased single-portion oval pie tins. Preheat the oven to 180°c.
150g leftover roast pork, diced
1/2 an onion, finely chopped
1 carrot, finely chopped
1 stick celery, finely chopped
pinch dried mixed herbs
60ml (4 tbsp) double cream
4 cooked cauliflower florets, broken into little pieces
1 egg, beaten with a splash of water
Cook the onion, carrot, celery and dried herbs in a little olive oil until soft. Pour in the cream and bubble briefly, grinding in a little black pepper. Stir in the pork and the caluliflower pieces, then pile into the pie cases. Brush the pastry edges with egg wash and top the pies with the remaining pastry. Pierce the top of the lid to let the steam out, then brush all over the pie with more egg. Bake for 20 minutes.
As you can see, I rather go in for silliness on the crusts of small pies, but I appreciate that not everyone is as daft as me. I do feel it makes a fairly basic offering a little more special, somehow, though.