How to turn your Sunday roast and veggies into two delicious curry pies

Chef and Coles ambassador Michael Weldon joined The Morning Show with easy recipes to take leftover meat and vegetables from your Sunday roast and turn them into delicious new meals.

Lamb Rogan Josh with leftover mash top

Ingredients

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• 400g left over roast lamb chopped roughly
• 400g left over roast vegetables, chopped roughly
• 1 brown onion, sliced
• 3tbs Rogan Josh Paste
• 1 tin tomatoes
• 1 cup yoghurt
• 1 cup chicken stock or gravy
• ½ bunch coriander, chopped
• 600g left over mash potatoes

Method

1. In a large saucepan fry off the onion in olive oil until softened. Add in the curry paste and fry off until aromatic.
2. Add in the tin of tomatoes, yoghurt, and stock, bring to the boil then reduce to a simmer. Add in the leftover roast lamb and cool for 15 minutes until heated through. Add in the leftover vegetables and cook until softened and the sauce has thickened. Remove from the heat and cool, fold through the coriander.
3. Once fully cooled, add the lamb mixture into an oven safe dish. Top with the mash potatoes and spread into a even layer.
4. Bake in a 180 deg c for 30-40 mins until the potatoes are slightly golden and the filling is heated through.
5. Serve with extra coriander sprinkled over the top.

Roast Chicken Red Curry Pie with a Filo pastry top

Ingredients

• 600g Leftover Roast Chicken
• 400g Leftover roast vegetables
• 1 onion, sliced
• 3tbs Red Curry paste
• 1 cans Coconut Cream
• 1 cup chicken stock
• 1 lime
• 1tbs fish sauce
• 1 red chilli, sliced
• 2 sheets filo pastry
• 50g butter melted

Method

1. In a large saucepan fry off the onion in olive oil until softened. Add in the curry paste and fry off until aromatic.
2. Add in the coconut cream and stock, bring to the boil then reduce to a simmer. Add in the chicken and vegetables, cook until the chicken is heated through and the gravy has thickened. Taste and adjust the seasoning with lime, fish sauce and sugar. Add in the curry and cool.
3. Once cooled add into an oven safe dish.
4. Brush the filo pastry with butter and layer on top of the pie tin. Once all the layers are added brush with a little extra butter and bake at 180oC until the filo is golden and the filling is heated through.
5. Serve with extra chilli, coriander and thai basil.

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