Prep 15 mins
Cook 25 mins
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
- 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.
Very good idea, these are great to have in the freezer for a quick lunch. Very easy to make as we'll, especially if you have everything left over.
Excellent idea... I would normally cook a pie or cassrole with my leftover roast, this was different and enjoyed very much by my family. I didn't have roast veg left over, so improvised cooking off some onion, carrot, garlic and mushroom and added some boiled diced potato and some smoked cheese I had. Took a little longer to cook (Was in for 40 mins) but came out beautifully! Thanks for the recipe and idea!
This recipe was okay, but it seemed like it could have used a little bit more flavor. Then again, maybe it would have been better if I had used a pre-made puff pastry. (This was my first attempt at making my own as well as my first time ever using puff pastry.) I also found the weight measurements a little confusing since I am so used to measuring things by volume. So, I think I may have accidentally used too many potato pieces which muted the flavor even further. Overall, a good recipe, but I think it might need a little tweaking to get the proportions right. However, as I said before, I'm not sure if this was more of a problem with the recipe or the cook. :) UPDATE: I froze the leftover filling the first time I made these. Tonight, I thawed the filling and put it in Savoury Pastry Crust for Quiche, and it was pretty good. The flavorfulness of the pastry complimented the filling well and helped add more flavor to the pasties.