Ok so you cooked a roast on the weekend and it was lovely. But now you are soooo sick of cold meat and you’re not sure what to do with it – then try this.
This recipe is out of one of my very old cookbooks, a little gem I found one day when searching for inspiration. Now I must admit my family turned up their noses when I said we were having Washday Pie, however they who shall remain nameless….lol, went back for seconds which was the end to my dreams of having this pies left overs for lunch the next day.
Considering the date of the book (1967) I would say this may be one handed down from previous generations when it took all day to do the washing and you still had to have a hot meal on the table when Mr came in from where ever it was he worked. Either that or the originator of the recipe had spent all day changing beds, washing sheets and clothes, doing the ironing and still had feral hungry kids and hubby to deal with.
Either way its a goodie and a keeper in this house. By the way the first time I tried it I used roast pork and it was wonderful, but as the recipe says any meat will do.
Line a 9 inch pie plate with your favourite pasty.
Fill with three cups of cold meat (any meat will do) which has been bound together with a beaten egg.
Spread meat evenly over pastry and add salt and pepper to taste.
Cover meat with two thinly sliced tomatoes and 1 finely chopped onion.
Top with grated or sliced cheese.
Bake in a very hot oven for 10 mins, then reduce heat and cook a further 20 minutes
Note: This can be varied by adding 2 rashers of finely chopped bacon, or 1 small tin anchovies (chopped) and garnished with sliced olives.