Hāngī is the meal that is made to feed the masses. And if pulled off well, there will ALWAYS be leftovers. Sure, you could re-fry it and enjoy the next day (and if you were my dad, with a side of fried eggs). But if you’re keen to try something a little different, these creamy hāngī pies will not disappoint. It's a winner combo for those cold mid-winter nights when it's already dark by 5pm.
Chop up all the leftover hāngī (my last batch had kūmara, pumpkin, potatoes, lamb, chicken, pork, and a little bit of stuffing), whip up a creamy white sauce, season generously with salt and pepper, stir it all together, and cook in buttery puff pastry.
This recipe is versatile enough to handle any roast meal leftovers you've got lying around, like roast lamb or chicken - veg, gravy and all! Or boil up leftovers (minus all the juice) would also go down a treat.
Make them in a pie maker, muffin tin, or as a full-sized pie. They’re perfect to make in bulk and freeze, so you’ve got a quick lunch or hearty dinner on standby. Heat in the microwave, then crisp them back up in the air fryer.
If you’ve been wondering what to do with all that leftover kai, this recipe is your answer.
