Last night’s dinner
This is a make again for certain. You really need to have it with the chutney though. It just has to have that extra little zing. Next week, I’ll make rhubarb chutney and post the recipe.
I want to use up the last of our roast and to make something fairly portable. I saw Rachel Ray make a version of these about a week ago and thought that I would give them a try.
Cottage pie pockets
Roll out pastry (or use half a frozen prepared pastry) into a 7 inch diameter circle. In a pan thicken the jus from your roast with a bit of flour (heat the flour for a second or two and slowly add the jus) and add whatever veg that you have in the house. I’m putting in finely chopped; carrot, mushrooms and frozen peas. Add finely chopped cooked roast (I’m using lamb but you could use beef or even pork). Let cook until mixture is fairly dry and top your circle of pastry with approx. 1/4 cup. Fold over to form a semi-circle and bake until pastry is browned on the bottom.
I think these will even be good if they are cold as part of a picnic.