MIKE'S LEFTOVER PIES (serves 4)

1 tbsp cooking oil

1⁄2 onion, sliced

1 clove garlic, crushed

2 portobello mushrooms, sliced

12 cherry tomatoes

250g leftover cooked meat, cut into strips

1 tsp Dijon mustard

pinch each of white pepper and salt

1 sheet puff pastry, cut into 10cm rounds

Topping

2 cups peeled and chopped potatoes

3 tbsp milk

pinch each of white pepper and salt

1 tbsp grated Parmesan

Method

Preheat oven to 180°C.

Heat a heavy-based frying pan, add oil and then onion and garlic, and stir-fry for 2 minutes. Add mushrooms and continue to cook for another 2–3 minutes, before adding cherry tomatoes, cooked meat and finally mustard. Season, then remove from heat and cool.

Place the raw potatoes into a pot, just cover with cold water and add a touch of salt. Bring to the boil and simmer until a knife passes cleanly through. Drain immediately and cover lightly with a tea towel for 5 minutes to steam-dry. While the potatoes are still hot, mash them while slowly pouring in the milk, season with salt and add half the Parmesan.

Pile meat mixture into the centre of each pastry round, spoon potato mixture on top and sprinkle with remaining Parmesan. Brush the outside of the pastry rounds with beaten egg. As the pies bake, the pastry will rise, holding them together.

Bake for 12 minutes, or until golden.