Stir-fry Pot Pies

Prep: 35 mins
Cook: 25 mins
Servings: 4
Stir-fry Pot Pie

Turn your leftovers into a delectable pie with this Stir-fry Pot Pie recipe. 


  • 3 cups (600g) pork, chicken or beef stir-fry
  • 2 cups cooked rice
  • 4 sheets Pampas Puff Pastry, just thawed
  • 2 tbsp peanut oil
  • 500g eggplant, cut in 2cm pieces 
  • 200g shiitake mushrooms, sliced 
  • 2 cloves garlic, crushed
  • 2 green onions, chopped finely
  • 1/3 cup (95g) hoisin sauce 1 egg, beaten lightly
  • 2 teaspoons sesame seeds


  1. Preheat oven to 220°C (200°C fan-forced). Heat half the oil in a frying pan over high heat. Add eggplant; cook, stirring, 8 minutes or until soft and lightly browned, transfer to a plate. Add remaining oil to pan, then add mushrooms; cook, stirring, 2 minutes or until tender. Add garlic and green onion, mix well; remove pan from heat. Add stir-fry, hoisin sauce and eggplant; mix well. Season to taste.
  2. Press rice into four 2-cup (500ml) ovenproof dishes. Spoon stir-fry mixture into dishes. Cut rounds from pastry large enough to cover filling and edge of the dish, pressing edges to seal. Use pastry scraps to decorate tops of pies. Brush pastry top with egg, sprinkle with sesame seeds.
  3. Bake 25 minutes or until puffed, golden and cooked through. 


You can replace the eggplant with 2 cups of any cooked vegetable.