Ingredients:

  • 2 cups (300g) leftover roast beef or pork, cubed
  • 1 tablespoon (15ml) vegetable oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 tablespoons (30g) all-purpose flour
  • 1 cup (240ml) beef or chicken stock
  • 1 cup (240ml) frozen peas
  • 1 teaspoon (5g) Worcestershire sauce
  • Salt and pepper to taste
  • 1 package (375g) ready-made puff pastry, thawed
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Heat oil in a large skillet over medium heat. Add onion and carrots; cook until softened (about 5-7 minutes).
  2. Sprinkle flour over the veggies; stir to combine and cook for 1-2 minutes. Gradually add stock while whisking, cooking until the mixture thickens.
  3. Add cubed roast, Worcestershire sauce, peas, salt, and pepper; mix well. Remove from heat and let cool slightly.
  4. Preheat oven to 400°F (200°C). Roll out puff pastry and cover the pie dish, trimming excess. Pour in the filling; place another sheet of pastry on top, sealing edges. Slit a few vents in the top crust.
  5. Brush the top with beaten egg. Bake for 25-30 minutes until golden brown.
  6. Let cool briefly before slicing. Serve warm.