England’s Jane Brazzill shared this recipe and suggested that this would be great for anyone wondering what to do with leftover turkey, goose or other Christmas dinner mainstay. From the looks of Jane’s handiwork, below, there’s no need to wait for a holiday to make these pasties.
Ingredients – Your Pastry (Makes Four Pasties)
- 125g butter plus a little extra for greasing
- 125g lard
- 500g plain floor plus a little extra for dusting
- 1 egg
Ingredients – Filling
Any quantity of leftovers from the following:
- Carrots, parsnips, broccoli, any other veg, turkey, chicken, ham, pigs in blankets, stuffing, cranberry sauce
Preheat the oven to 180oC/350oC/Gas 4
Preparation – Begin with the Pastry
First make the pastry. Dice the butter and lard. Tip the flour into a large mixing bowl and add the butter and lard. Rub into the flour with your fingertips to a breadcrumb texture, then add cold water, 1 tablespoon at a time and mix with a knife to form a dough.
Divide the dough into 4 pieces, cover and chill for 15 minutes.
Preparation – Then the Filling
Meanwhile, take your solid leftovers and mash them roughly and chop the potatoes and meat into bite sized pieces. Add some moisture – a little cranberry sauce and gravy or a little stock. Not too slushy, as it will leak through your pasty.
Assembly and Baking
Lightly grease a baking tray. Lightly flour your work surface. Remove the pastry from the fridge and roll out one piece into a circle to just shy of 1cm (a bit less than half an inch) thick. Place a few tablespoons of the leftovers mixture in the centre. Carefully lift each side so they meet in the middle, and pinch together with your fingertips. Pinch and fold the sides in, and place on the baking tray. Repeat for remaining three pasties.
Beat the egg and brush it over the pastry. Bake in the centre of the oven for 45 minutes until golden. Allow to cool for a few minutes before serving.