Normally these are done a few days after the stew has been made and after we have had it for dinner. This then gives us the same meal but in a different variation. Not this time. These pies were made to be PIES!
So into the slow cooker went a bunch of meat. All the left over veggies. Onions, broccoli, beans, snow peas, garlic & carrot.
In went a tin of chopped tomatoes & a packet of slow cooker mix beef with onion gravy. Water was added as per the instructions of the mix and the lid went on to cook on high for 4 hrs.
After it cooked it was then paced into large muffin tins that were lined with puff pastry.
Here are my secrets
I put the bottom of the pies in the trays first and cook them for about 5 minutes on 200 till the pastry starts to puff. This way I know the bottoms will be cooked.
To thicken my pie mixture I simpy add gravy powder and stir it through till it thickens… The more you add the thicker it becomes.
For the kids pies I kept the meat chunky but blended the sauce veggies and all before I thickened 🙂
I dont stress about the tops. I just put squares on and tuck the edges down.
In the oven they go for about 20 – 25 minutes till crispy brown and yummy..
What is your secret pie recipe?