Rosemary & beef pies with scone topping

• LEFTOVERS: Cooked beef sausages
• PREP TIME: 15 mins
• COOK TIME: 40 mins
• SERVES: 4

Ingredients

FOR THE PIE FILLING:​

• 
  2 tsp vegetable oil + extra for greasing
• 
  1 onion, finely chopped
• 
  1 tbsp flour
• 
  1/4 cups chicken stock
• 
  1 tbsp sugar
• 
  2 tbsp roughly chopped fresh rosemary
• 
  1/2 cup frozen peas
• 
  5 leftover cooked beef sausages, thinly sliced
• 
  ½ cup hot sauce (such as Frank’s RedHot or your preferred brand)
• 
  Salt and pepper, to taste

For the scone topping:

• 
  1 cup self-raising flour
• 
  60g butter, roughly chopped
• 
  1 tbsp flour
• 
  1/4 cup finely grated Parmesan cheese
• 
  1/2 cup milk + 1 tbsp milk for brushing
• 
  4 sprigs fresh rosemary

Method

1. Heat oil in a pan over medium-high heat. Add the onion and cook for 3 minutes or until it’s softened. 
2. Add flour and cook, stirring, for 2 minutes or until it bubbles and thickens. 
3. Stir in the stock, sugar and rosemary. Cook until the mixture boils and thickens.
4. Stir in the peas and simmer for 3 minutes. 
5. Mix in the sliced sausage.
6. Remember to season well. 

For the scone topping:

1. Place the flour and butter in a bowl and rub together until it resembles fine breadcrumbs. 
2. Stir in the Parmesan and milk to make a soft, sticky dough. 
3. Divide the dough into four portions and flatten into rounds to fit over your dishes. 

To make the pies:

1. Preheat the oven to 200°C. Oil four 1 3/4 cup ovenproof dishes or ramekins. 
2. Spoon the sausage filling into the dishes. 
3. Cover with the scone topping and brush the pastry with milk. Press a rosemary sprig into the top of each pie. 
4. Bake pies for 25 minutes or until golden. Serve with tomato sauce, if desired.