Dealing with leftovers is a constant in this house. Try as we may, we always seem to miss the mark in cooking just enough for one meal as opposed to enough for three and a half. I suppose it’s a secret sin of mine that I actually enjoy having leftovers to deal with as they often make for quick meals which bend my creativity.
Tonight I’ve employed puff pastry to help me deal with the remnants of a sirloin roast from earlier this week in the form of a beef and mushroom pie.
This is the bottom part of the pastry resting in its new pie plate home:
In a pan I heated up a cup of leftover gravy. Once it reached the bubbling phase I added 1 cup of dry, cheap, Italian, red table wine and let it reduce while I prepared the rest of the ingredients.
Then I chopped up the rest of the roast (about 2.5 cups worth), sliced a large red onion into thin half-rounds, sliced some cremini mushrooms and tossed the lot of it in a bowl with 2tsp each rosemary, thyme & oregano then salt and pepper to taste.
That lot gets tossed into the previously resting puff pastry bottom then drizzled with the wine gravy reduction. I topped it with another layer of puff pastry, slit the top and shoved it in the oven for an hour at 350 degrees and comes out like this: