Recipe by Pets'R'us
This is a very nice way to use up leftovers from a roast dinner. Use the amounts given in the recipe only as a guide. Chop and change the recipe according to the ingredients you have on hand. If you prefer shortcrust pastry then that is fine too. I often use the leftover gravy instead of the stock, I do water it down somewhat When I have less time I just cut the pastry into squares and make them as triangles.
- 198.44-226.79 g cooked turkey or 198.44 g chicken, roughly chopped
- 170.09-226.79 g cubed leftover roasted potatoes (or cooked0)
- 236.59 ml leftover prepared stuffing or 236.59 ml chopped sausage
- 236.59 ml leftover vegetables (chopped if needed)
- 118.29 ml turkey stock (maybe more) or 118.29 ml chicken stock (maybe more)
- fresh ground black pepper
- 453.59 g premade puff pastry
- 1 egg, beaten
Directions See How It's Made
- Preheat the oven to 400°F.
- Mix together the turkey, potatoes, stuffing and vegetables, season to taste with the black pepper.
- Add the stock to the mixture, it should be moist and not too wet.
- Unroll the pastry and roll out further so you can cut out 4 large circles, use a side plate as a guide.
- Place the circles onto a baking sheet, spoon the filling into the middle of each circle.
- Brush the edges with the beaten egg, then bring them up to the middle and pinch the ends to seal.
- Brush the pasties with the rest of the egg and bake in the oven for 20-25 minutes or until golden.
- NOTE: Vegetables I have used so far with success are carrots, brussels sprouts, peas and cabbage. And I also added grated cheese.