Booths Sunday Roast pasties recipe

Got leftovers from your Sunday roast and stuck for an imaginative way to use them up?

Sunday Roast Pasties

Serves: 4 l Preps: 20 Minutes l Cooks: 25 Minutes

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Ingredients

Sunday Roast pasties

1 pack ready roll shortcrust pastry

200g leftover roast meat (beef, pork,

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lamb or chicken)

100g leftover

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roast potatoes

100g leftover

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veg (carrots, peas,

broccoli, swede,

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parsnips)

100ml leftover gravy

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Salt and pepper

1 tsp mixed herbs

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1 egg, beaten

(to glaze)

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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.

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2. Roll out the pastry and using a saucer, make sure you can cut three large circles from the pastry.

3. Fold all the pastry scraps together and roll out again, big enough to cut one more circle.

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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.

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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.