Recipe of the week: Leftover Sunday roast pasties
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A great little dish for being creative with your leftovers.
Ingredients (for one pasty)
½ pack ready-rolled shortcrust pastry
100 grams chicken, lamb or pork, cooked and cut into ½ inch dice
½ cooked carrot
1 cooked roast potato
50 grams cooked swede
10g cooked peas
(Use up what you have. Broccoli, asparagus, peas and all bean varieties can be used instead.)
3 tbsp of leftover gravy
1 egg
Method
Preheat your oven to 180C.
Use a large mixing bowl, take the cooked carrot and crush it between your fingers into the bowl, repeat with the swede and potato, and stir in the meat, peas and gravy. Stir until evenly mixed.
Take the ready-rolled pastry and cut out a circle about 25cm across (alternatively you can use a medium-sized dinner plate to cut around). Firmly pack the filling along the centre line leaving a 2.5cm margin at the edges.
Brush all around the edge of the pastry with the beaten egg. Carefully lift up both sides of the pastry so that they meet at the top, then pinch them together to seal, ensuring there are no gaps.
Carefully lift onto a greaseproof paper-lined baking tray. Now brush the entire pasty with the egg wash. Bake for 45 minutes until golden.
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