Roast Dinner Pie

You’ll Need:

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• We love these silicone utensils – they come in lots of colours to suit every kitchen!
• Digital scales to weigh everything out super accurately!
• A set of decent saucepans for boiling your veg beforehand
• A cake tin like this for your giant Yorkshire pudding ‘pie case’

Directions

1. Preheat oven to 230°C and place a sandwich tin filled with about ½ cm of oil in there
2. Meanwhile make the Yorkshire pudding mix; whisk together flour, eggs and a pinch of salt until a thick, smooth batter forms
3. Then whisk in milk until combined with no lumps
4. Pour batter about ⅔ full into the tin of hot oil
5. Bake for 15 minutes in the preheated oven
6. Remove from oven and turn down to 180°C
7. Layer inside of Yorkshire pudding with meat, stuffing and veg, plus a little bit of gravy
8. Add your circle of puff pastry to the top of the pie
9. Egg wash the pastry and oven bake for about 15 minutes – until pastry is golden and risen, and filling is warmed through

Top Tips:

• Make sure you have a nice, smooth batter – you can sieve the flour to help get rid of the lumps beforehand
• Remember to place your tins in the oven whilst it preheats – your oil really must be hot
• Be careful, but work quickly when pouring the batter into the tin and put it straight back into the oven – not leaving the oven door open for too long
• Make sure you DO NOT open the oven door before at least 15 minutes have passed – or your pudding will be flat!
• Layer everything nice and evenly – make sure everything in each layer is chopped to a similar size so it holds together when you cut into it