No leftovers here! SUNDAY ROAST PASTIES
Serves: 4 ︱ Prep time: 20 minutes ︱ Cooks: 25 minutes
INGREDIENTS 1 pack ready roll shor tcrust pastr y 200g leftover roast meat (beef, pork, lamb or chicken) 100g leftover roast potatoes 100g leftover veg (carrots, peas, broccoli, swede, parsnips) 100ml leftover gravy Salt and pepper 1 tsp mixed herbs 1 egg, beaten (to glaze)
METHOD 1 Dice all of your leftovers and place in a mixing bowl with the cold gravy. Gently fold together and season to taste with salt and pepper. 2 Roll out the pastr y and using a saucer, make sure you can cut three large circles from the pastr y. 3 Fold all the pastr y scraps together and roll out again, big enough to cut one more circle. 4 Lightly brush the edges of the circles with a little water and place a generous mound of filling, just off centre, on each circle and fold over to form a crescent. 5 Press down the edges to seal and then crimp the edges with a fork or you could fold the edges like a Cornish pasty. Place onto a tray lined with parchment. 6 Brush each pasty with egg and sprinkle a little mixed herbs and salt and pepper on top. 7 Bake in the oven for 20-25 minutes. Serve with mustard or a nice chutney.
A NEWWAY TO USE DISCOVER leftovers
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