Larder Leftover Pasties
Ingredients
Shortcrust pastry
- 500g flour
- 10g salt
- 250g butter
- 2 eggs
- 50ml water (2 tablespoons)
Filling
- 750g of leftover meat, cut into 1cm dice (e.g turkey, ham, pork, lamb)
- 3 onions, chopped into rough dice
- 500g cooked potatoes, cut into rough dice (or other leftover root vegetables)
- Fresh herbs (e.g. parsley, coriander, sage, thyme, chives)
Method
Shortcrust Pastry
- Sift flour and then grate butter into the flour.
- Rub the butter in with your fingertips mixing until mixture resembles coarse breadcrumbs.
- Add beaten eggs and mix until they are absorbed by the flour.
- Add chilled water and knead lightly.
- Refrigerate for 1 hour before rolling out.
- Roll out and cut into 8 cm discs using a pastry cutter or using a suitable sized plate.
Filling
- Mix all ingredients together well.
Preparation
- Divide filling mixture evenly and place in the centre of each round.
- Brush the rim of each round with beaten egg, and bring up each side of the pastry to meet at the top.
- Crimp the edges using your fingertips to make a wavy pattern along the edge of the pastie.
- Brush each pastie with beaten egg and poke 2 small holes on either side to let the steam escape.
- Cook at 180°C for approximately 30 minutes or until golden brown and the pastry is cooked.