Leftovers can sometimes be a little lacklustre the day after and if I suggest them to the boys they are greeted with disgust, however, wrap them in pastry and call them something else and they are loved! I’ll never understand boys!!!
I often have leftover roast vegetables when I have a roast so these get used instead of the carrot to speed things up and use everything up!
If you don’t have time to make pastry just use blocks of defrosted puff pastry, you will need 2-3 blocks.
Makes 12 pasties.
Ingredients
2 tablespoons olive oil
500g leftover roast lamb or beef, finely diced
3 carrots, finely diced
1 onion, finely diced
200mls leftover pan juice/ gravy or stock
45 mls Worcestershire sauce
2 tablespoons tomato ketchup
salt and pepper
1 egg, beaten
PASTRY
600g plain flour
300g butter, diced
375 mls water
Method
Make the pastry first.
Weigh the flour into a large bowl. Add the diced butter and then form a dough with the water.
Turn onto the floured surface and roll gently into a rectangle, turn around 1 quarter and fold the ends in to form a block. Turn another quarter and roll again, fold on the ends and turn again, repeat 12 times.
Wrap the pastry in plastic wrap and pop in the fridge for 30mins.
Heat the oil in a large frying pan, over a medium heat, and add the onion and carrots, cook until the onion is translucent.
Turn the heat up high and add the meat, cook, stirring regularly, until the meat is beginning to crisp up.
Add the stock, ketchup and Worcestershire sauce and bring up to a gentle simmer.
Simmer until most of the liquid has evaporated, season and set aside to cool.
Preheat the oven to 190 degrees Centigrade. Line three baking trays with baking parchment.
Remove the pastry from the fridge and cut into 12 portions.
Take one potion and on a floured surface roll out into a rough circle, around 12-15 cm diameter, spoon some of the meat into the middle and brush the edge with beaten egg.
Bring the sides up to meet in the middle and crimp with your fingers to seal.
Place the pasty on the prepared tray and repeat with the remaining pastry.
Brush all of the pasties with beaten egg and then bake for 30-35 mins until golden and crisp.
Great idea for leftovers! I can see it be applied to a lot of roasted leftovers.
Hi Chris any leftovers work well, roast veg and leftover cheese are another favourite! 🙂 Ros
Reblogged this on Miss Maisie and Me and commented:
Not to be confused with the equally delicious Michigan Yooper pasty, which is the child of this type, thanks to Cornish and Finnish miners who emigrated to my lovely state.
I want to make this one and taste the difference between what I know and it’s progenitor
Thanks for the re blog missmaisieandme!
We have pasties here in Michigan and I want to try out your recipe!
Here’s the history of ours- they were brought by the Cornish and improved upon by the Finnish miners
http://www.hu.mtu.edu/vup/pasty/history.htm
Looking forward to reading your version missmaisieandme, thanks for the link! I doubt the original recipe used tomato ketchup but I rather like it! I think that the pastry is key as the pasty was transported in the miners pockets in a piece of paper so the rough puff had to be fairly robust! Thanks again 🙂 Ros.
in the U.P. (Upper Penninsula) of Michigan ketchup is the traditional accompaniment!
Good to know!!! 🙂 Ros
We all love pasties. We got to eat some from a mom&pop shop in Saint Ignace, Michigan, earlier this summer. I had one every night we were there!
We love them too Dennis, I make huge batches, freeze them individually and then throw them at crowds of boys when my house is over run at the weekends! 🙂 Ros
This looks great Ros! You even make your own pastry? Is there anything you can’t make? 🙂
Oh thanks Bec! I find making the pastry therapeutic! Same with bread making, even though I can’t eat it! All my frustrations can come out in pizza dough too! 🙂 Ros
Do you knead it by hand?? I always cheat with pastry and do it all in a machine 😛 Puff pastry is another story….that I always buy frozen! 😛
Hi Bec, you just form the dough into a rectangle and then start the rolling out and folding to create the layers. I’m a HUGE fan of frozen puff pastry too and shortcrust seems to work best for me if I make it in the food processor and have minimal contact with it! 🙂 Ros
Sounds good! I love wrapping it up in pastry, so true!
Thanks Lynn, it makes complete sense to me! 🙂 Ros
nice and different!
Thanks Lynn 🙂 Ros
Great recipe. Thanks for sharing
My absolute pleasure Carol! 🙂 Ros
Good idea 🙂 I do the same many times as well…
We have to disguise the leftovers any way we can MyCulinarySaga! 🙂 Ros
Love the new look!!! Pasties too, but the look impressed me, especially when I am in the process to change the theme, too.
Thanks Cookingwithoutgluten! 🙂 Ros
I love this idea as normally reheated veg is a bit sad. Will definitely try this.
You are right Amanda! This disguises any limp stuff! 🙂 Ros
Mmm, love Cornish pasties. I worked at a tea room in high school Pasties were always popular.
They are very popular in this house too paulaayn, especially when I need a quick dinner option and I have some in the freezer! 🙂 Ros
Yum! and some great crimping there too 😉
Haha Beck! I’m not a very patient crimper!!! 🙂 Ros
Yummy! I would probably make my own shortcrust pastry though.. Traditional pasties use raw ingredients, and no ketchup though..
Shortcrust would work well too Miss Dinie. 🙂 Ros
Thanks. I make these,but might try your recipe. Living in England, you kind of have to learn some English cookery. As I’m Caribbean, the analogy is simple.. Use less spices, and simple herbs..
Hi Miss Dinie, you could make your own version with a Caribbean twist, nothing wrong with a hit of spices! 🙂 Ros
We have those already.. We call them Patties! Take a look at the recipe when you have time!
Looks delicious!!
Thanks Cindy! 🙂 Ros
Great memories of first visit to England! Going to make them !
Enjoy The Spice Whisperer! 🙂 Ros
This is a great idea! I especially like the recommendation about using puff pastry. I am definitely going to try this next time I have leftovers.
Enjoy Sherry, love the look of your blog by the way! 🙂 Ros
Looks yummy, and a great way to use up leftovers!
Judy
Thanks Judy, that’s really kind of you! 🙂 Ros