I’ve been attempting to buy less and use all of what I buy. I guess we are usually better than the average person at this, but I always feel bad when I have to throw any food out. If we are going to eat meat I would hate to think that it is going to waste, and I know how much effort goes into growing vegetables and I hate wasting my own home grown ones, so why would I waste others. But I also want to east tasty meals too, and save money! It has been forcing me to get more creative. I had leftover beef from the stew mentioned in the post below. I was going to make a pie but I’m not a fan of gravy in the powder form and I wasn’t about to go out and buy anything to make it. So I looked at what I had that could possibly make a dish… meat, onions, left over filo pastry, but I was thinking that it would be a bit dry, so maybe adding eggs and cream would help. I was very unsure about the combination, but hoped for the best. And it turned out great, in Rob’s words “You’ll have to make this again…soon… very soon… this week”?
Based roughly on this recipe:
Left over stewed meat
2 tbsp milk
1 tbsp cream
Chopped fresh rosemary
Thinly slice onions cook until translucent. Add a small amount of brown sugar and balsamic and cook for a further 15 minutes or until very soft and brown. This is a long process but worth it. For further info google caramalised onions.
Chop filo pastry roughly into 10-15cm squares
Brush each layer with butter and stack to make a start shape. Use about 7 or so layers
Make as many as you need to file the size of dish you have. I made five. Make into cup shape in put in dish.
Fill each cup shape with leftover stewed meet (veg is good too) top with onions.
Whisk salt, pepper, eggs, milk and cream and spoon over meat. it will just be a small amount in each to keep it moist. brush remaining butter over pastry.
sprinkle with finely chopped rosemary.
Cook until eggs are set.