I feel I have stumbled onto a genius short cut tonight with the creation of a no pastry required pie. Fairly simple really I just used wraps instead. Okay so it’s not sliced bread genius but it will pave the way for loads more pies cooked this winter. For filling I just cooked up some sausages, cut them up, and fried up a few vegetable bits and pieces, using up last night’s leftover roast veg and gravy. Added a bit of tomato paste and water to sauce it, salt and pepper and a little brown sauce too.
Other fillings could easily be whipped up with various meat and/or veg, leftover roast dinners are perfect. Strip the meat off the bones, use the gravy (or tinned soup) for pie filling glue. Or if making something fresh, just remember to make it less juicy than you would normally. And depending on what flat wrap you have, creating a gluten free version comes easy with rice or corn wraps.
- Prepare your filling
- Brush the oven dish with oil
- Preheat oven to 180-200C
- Line the first wrap around the base
- Evenly distribute the filling
- Put a lid on it using another wrap and firmly press
- If you have space on the top throw on some finely cut vegetables with a drizzle of oil
- Bake for 20 minutes
Emma Eatman 2016