Thursday 27 December 2012

Post-Christmas meat pie

What to do with all that meat left after Christmas?  Make the tastiest meat pie ever!  Don't waste a good opportunity.

I followed Jamie Oliver's savoury shortcrust pastry recipe (from Jamie's America book).  I threw in herbs including lavender (a little too much! It made me think of soap!), rosemary, thyme and sage.  Blitz the pastry in a food processor (BUT NOT a blender. I have done that before and destroyed the blender. Poor thing, it had no idea I thought it was the same as a food processor).

This cuts nicely once refrigerated. It looks shabby here because it was hot right out of the oven

Here are some from 2011 (arty touch courtesy of my hubby)

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