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.
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
600g plain flour
300g butter, diced
375 mls water
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.