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Smoked Goose and Roast Vegetable Pot Pies

Smoked Goose and Roast Vegetable Pot Pies comes together with Carrots And Halved Lengthwise, Potatoes Cut Into Cm Inch Chunks, Onions, Fresh Thyme, and Puff Pastry And Cut Into Cm Squares. It takes about 30 min and serves 4. Keep it handy for the next time you cook it.

Ingredients

• 4
• 3
• 2
• 1 bunch
• 2
• 300 g
• 1
• 2 tbsp

Method (preview)

1. 1

   Preheat the oven to 200C/gas mark 6 (400F).

2. 2

   Put all the vegetables in a roasting tin and toss with the extra virgin olive oil, season with salt and pepper and sprinkle in some of the thyme.

3. 3

   Roast for 30 minutes. Leave the oven on.

4. 4

   Warm the stock on top of the stove.

5. 5

   Peel any fat from the goose or chicken breasts.

6. 6

   Trim the breasts of any odd bits of meat and add these to the stock.

7. 7

   Slice the goose or chicken breast thinly against the grain, or shred into strips.

8. 8

   Put the prepared meat into a small baking tin.

9. 9

   Add 4 tablespoons of warm stock for moisture, and cover with foil.

10. 10

    Put the meat in the oven and heat until just warmed through (smoked meat can dry out quickly).

11. 11

    Brush the puff pastry with the egg mix then sprinkle each square with more thyme sprigs and coarse sea salt.

12. 12

    Place on a lightly oiled, preheated baking sheet and bake in the oven until puffed and brown - about 6 minutes.

13. 13

    The pastry will be rounded and slightly split in the middle.

14. 14

    Separate the top of the puff pastry from the bottom. Discard the bottoms and set the tops aside.

15. 15

    To assemble, warm 4 wide-rimmed bowls.

16. 16

    Sprinkle with any remaining thyme and top with a puff pastry.

17. 17

    Serve immediately.

18. 18

    Preparation time: 20 minutes. Cooking time: 50-55 minutes.

19. 19

    Serves: 4

20. 20

    This recipe was first published on Waitrose.com in December 2000.