Wednesday, 8 January 2014

Making do ...

Pastry was made using 12oz of combined flours, 6oz of combined lard and margarine and some water to form a basic shortcrust pastry. The first lot was used to line the base of a 9 inch quiche tin, which was filled with left-over ham, soured cream and cheese to add flavour:
The left-over paprika and vegetable sausage meal was put into a dish ready to be turned into a pie with some more of the pastry:
As I didn't want the pastry to go soggy whilst it sat in the fridge for a day or so, cling film covered the meat mixture, then pastry was applied, then more cling film:
Once ready to eat, both layers of cling film were removed, pastry laid back on and crimped into place, then it was baked alongside some oven roasted potato and vegetables for another night:


The left-over pastry was turned into 8 mince pies utilizing some more of the final jar of our home-made Christmas mincemeat:
All in all, a good use of pastry and leftovers.

11 comments:

  1. Brilliant post, great way to use up leftovers, you can't beat a pie or quiche for stretching them out. They look delicious too. I didn't make mince pies for Christmas although I do have some mincemeat in the fridge, next time I do pastry I will make some.

    ReplyDelete
    Replies
    1. Sometimes I use leftover mincemeat to stuff cooking aooles but don't have any this year.

      Delete
  2. Mouthwatering, what a good idea to cling film the pie top and pastry, I must remember that.
    Briony
    x

    ReplyDelete
    Replies
    1. It works very well even if you then freeze it before cooking.

      Delete
  3. Replies
    1. Ours never looks as good as others, as I don't like to use the full amount of cheese. We enjoy it though. I am surprised there isn't some kind of dairy free version that can be made.

      Delete
  4. Your 'stars' are much nicer looking than ours; I shall have to buy a new cutter!

    ReplyDelete
    Replies
    1. Thank you. It rarely gets used so maybe that is why it stays sharp!

      Delete
  5. I like the look of your pie DC and such a good idea about the cling filming. I'm trying to run down my freezer at the moment, and so am using up all manner of things to put in soups, stews and pies. It's certainly made a difference to my food bill over the last couple of weeks too.
    Patricia x

    ReplyDelete

I love hearing from you, will read all your comments and try and answer any questions you leave. Don't forget to come back and read my reply! All comments are moderated so if you try to link it to a commercial web site, it will not be published.