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6 portion(s)

  • 500 grams leftover roast meat (i used pork belly), excess fat removed and cut in approx 2cm cubes
  • handful of parsley
  • 1 brown onion, Peeled and quatered
  • 4 Shortcut rashes of bacon, Roughly chopped
  • 1 Large carrot, Peeled and small diced
  • 1 medium zucchini, small diced
  • 100 grams sweet potato, peeled and small diced
  • 100 grams mushrooms, small diced
  • salt and pepper to taste
  • 1 tablespoon oil of chioce
  • 1 Cup water
  • 1 heaped teaspoon Chicken stock concentrate
  • 50 grams plain flour
  • 80 grams Butter
  • 3 sheets frozen puff pastry, (or EDC puff pastry if desired)

Recipe's preparation

  1. Pre-heat oven to 180 degrees c.


    Place sheets of puff pastry out to thaw (or make if making your own.)


    Place parsley into bowl.  Blitz 3 seconds, speed 9. Scrape down edges and repeat if neccessary.


    Place meat into bowl.  Shred Counter-clockwise operation 5 seconds, speed 5.  Remove from bowl and place in sepetare large container.  Do not wash bowl.


    Add onion and bacon into bowl.  Chop 5 seconds speed 5.  Scrape down edges and repeat if necessary.


    Add vegetables, seasoning and oil into bowl.  Cook Counter-clockwise operation 10 minutes, varoma temp, speed 1.  Once cooked, remove from bowl and place with meat and parsley mix.  Do not wash bowl.

    Add water, stock concentrate, flour and butter to bowl.  Cook 2 minutes, 100, speed 3. Remove from bowl and place with meat and vegetable mix. Mix all together with spatula until evenly mixed.  Let cool a little.


    Prepare pie dish with pastry (i used a baking dish to get a thin layer of pie filling with lots of pastry - kids love this.  You can use a smaller deeper dish if you want a larger quantity pie filling to pastry ratio.)


    Spread pie filling over pastry base.  Top with remaining pastry sheet.  You can do a solid sheet, or a lattice strip top if desired.


    Bake until pastry of nice and golden brown.  Allow to sit for a few minutes once removed from oven.  Cut, serve and ENJOY



Accessories you need



You could use almost any left over meat for this - steak, roast chicken/turkey/beef/lamb, chicken breast etc.


You can also swap around the veggies to what your family likes/what you have available.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Good basic recipe. I've used

    Submitted by Mumma Ratsy on 5. September 2016 - 19:06.

    Good basic recipe.

    I've used this recipe twice now, once using a normal round pie dish (ended up with left over mixture) and the second time a long lasagne dish (with two batches of the shortcrust pastry from EDC) and both times it's been great. For the big pie I did use another half measure of the -flour water stock- mixture because I'd used left over roast meat which was a bit on the dry side. This will be my 'go to' recipe for left over roast from now on tmrc_emoticons.) 

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  • Really nice simple flavours.

    Submitted by Dan3in3 on 23. July 2016 - 15:30.

    Really nice simple flavours. Made some adjustments. Did not use bacon. Had no parsley so used dried Rosemary and added in with the seasoning ad the vegetables.   I chopped in the vegetables in the Thermomix before cooking In this step. Used a baking tray and laid one and a half puff pastry sheets across the bottom and spread the mixture thinly and put another 1.5 sheets on top. Yummy. (Ps notes/comment mainly for my own reference of what I did for next time tmrc_emoticons.)

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  • All the family loved this I

    Submitted by Kerried2868 on 11. May 2016 - 18:32.

    All the family loved this I didn't add mushrooms though & didnt chop up veges blitzed a bit to much in thermo looked like soup but wasn't runny in pie A+

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  • The family loved this, thank

    Submitted by learod on 29. March 2016 - 19:45.

    The family loved this, thank you. The only adjustment I had to make was add a bit more flour to thicken the sauce as it was still runny after the initial 2 minutes. Next time i will make it in a shallower dish  tmrc_emoticons.)


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  • Sorry for the oversight.  50

    Submitted by essalee on 8. March 2016 - 13:33.

    Sorry for the oversight.  50 grams flour.  I have up-dated the recipe now.

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  • This looks really delicious!

    Submitted by BellD on 1. March 2016 - 18:24.

    This looks really delicious! Thank you for sharing it. I am looking forward to making this but would also like to confirm the flour quantity. Thanks in advance! 

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  • In the Recipes Prepartion

    Submitted by Cam80 on 29. February 2016 - 08:34.

    In the Recipes Prepartion Steps it says to "Add water, stock concentrate, flour and butter to bowl" but in the Ingredient list there is no mention on flour? So I was wondering how much flour would I need to put in the bowl? and what type of flour? Or was this a typo?

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