I am a big fan of using up leftovers! I had some left over roast pork and decided to make some pies. Firstly I put the whole leftover roast in the pressure cooked with some homemade chicken stock I made out of Yiah La Parisenne and uncooked chicken bones. Pressure cooked on setting 5 then let it cool, shredded the meat and thickened with cornflour mixed in water.

Boil your potatoes and mash. I add a homemade herb and garlic butter that I make out of Yiah Herb & Garlic Dip Mix. I add the butter to my cooked peas with a small amount of cream and mash. I cook the pastry separate for these pies. Blind bake the bottoms as you will see in the photo below, brush Yiah Intense Garlic on to the tops. I bake at 180C until the tops are golden and the base is cooked through, I didn’t time it but I would say approx 15 – 20 minutes. Always keep an eye on it 😉

Once your pastry is cooked all you need to do is put it all together, top with cheese and put under the grill.

Pop the top on and dig in!

:ENJOY!!!!!!

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