Leftover meat and onion pies

(0 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Leftover meat and onion pies
Leftover meat and onion pies
  • Serves: 3

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Rich and warming, this slow cooked dish is a great way of using up leftover meat. Ideal for when itís cold and dark outside, the combination of succulent meat mixed with creamy, caramelized onions melts in the mouth. It may take a bit of effort, but this comfort dish is well worth the effort


  • 3 onion
  • 110g of cold meat
  • 1tbsp parsley
  • Brown sauce
  • Pepper and salt
  • 220g self-raising flour
  • 100g suet, chopped finely

If youíre short of time, make the filling the night before then steam the pudding the following morning for a delicious Sunday lunch


  1. Peel the onion and simmer in salted boiling water for 10 minutes.
  2. Remove some of the centre of each one, taking care to leave the outer casting intact.
  3. Chop the cold meat into small pieces and put in a saucepan with the chopped parsley and enough brown sauce to bind the mixture together.
  4. Season and fill the centres of each onion with the mixture.
  5. Put the flour in a large mixing bowl, season with salt, and add the chopped suet. Add enough cold water to make a stiff dough. Divide into three, roll out, and wrap each part around each onion.
  6. Wrap each in a pudding cloth and boil for 2 Ĺ hours.

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter