A novel use for your roast dinner leftovers
My mum hails from Cornwall and often made us pasties with meat, potatoes, swede and onion. She never once used the leftovers from the Sunday roast however, and I’ve only ever thought to whizz mine up with stock for soup. Seems like we’ve been missing a trick as Lou over at Muddy Cornwall explains…
If you’re wondering what to do with the last of the roast, look no further. On the rare occasion they haven’t actually eaten everything in sight, the Muddy Cornwall family gets the humble left-overs pasty.
I’ve been doing this ‘recipe’ for so long, I can’t remember where it has its roots – most likely a Jamie/ lovefoodhatewaste hybrid – but it’s uber peasy and adaptable, the kids can actually do it for you. So easy I’m not sure you need a recipe, but one you can pass the mudlets on the tablet and they can follow.
20 mins prep, 45 mins cooking
You will need:
Baking parchment, mixing bowl, baking tray, clean mudlet hands (to do the slaving)
- 2 packs ready roll short crust pastry
- Meat option: Chopped up cooked meat – this recipe works for chicken/ duck/ lamb/ pork/ beef
- Veggie option: left over nut roast (or about 75g crushed nuts – brazil/ cashew/ walnuts)
- 1 roast potato per person – you’ll think you’ll need more, but wont be able to stuff any more in, honest.
- cooked veg – anything will do, carrots, swede, sweet potato, parsnips – you get the picture
- 1 red onion for caramelising
- seasoning: nutmeg plus any left over stuffing (for chicken), orange zest (duck) rosemary (for lamb), chopped apple/ left over stuffing (for pork), horseradish (beef) tomato puree and miso paste (veggie option)
Line the baking tray with parchment.
Preheat your oven to about 180C/ Gas 5.
Caramelise the red onion: On the hob, fry up the chopped onion in butter, add a teaspoon of honey, fry until soft.
In a mixing bowl, add all the veg, potato, caramelised onion and seasoning and mush it between your fingers. I usually get a mudlet to do this bit.
Chop up the meat (or nuts) and add to the mixing bowl with the gravy. Set the bowl of filling side, and get ready with the pastry.
Take the ready rolled pastry and using a side plate, cut out a circle. Firmly pack the filling at the centre line, leaving a 2cm margin around the edges. Brush the edges with a beaten egg yolk and carefully lift up both sides of the pastry so they meet at the top. Pinch together the edges, making sure you have no leaks or gaps.
Lift onto baking parchment, brush with the remaining egg and bake for 45 mins.
Salad makes a great accompaniment – fresh rocket and baby cherry toms are all you need.
These pasties also make great picnic fare – if you have loads left over, you can freeze them – pack separately and grab them when you need a ‘ready meal’.