‘Leftover’ Nut Roast Pasties
Boxing Day was a pretty quiet and relaxed day. These are the two days of the year when I can actually enjoy just lounging around…any other time I would get fidgety and feel the need to be doing something more!
In the morning we went for a walk through the park and the fields for a bit of fresh air, where myself and my brother and sister decided to take to the swings… if you can’t be a kid at Christmas… then when can you?
The weather was actually quiet warm and sunny, very unusal for this time of year, so it felt a bit
overkill to be dressed up in scarf and hat (the hat soon came off)!
Once back home I made lunch for everyone….my ‘leftovers’ pasties.
The recipe is so quick and simple and was briefly mentioned here, but I’ll reiterate it again for quick reference. I just love the simplicity of the recipe and the fact that it could be so easily adapted for any ‘leftover roast’ combo. I haven’t included meat here, but obviously this could be included also if you wished. My family added some of the meat into their pasties.
Recipe: ‘leftover’ Nut Roast Pasties
Makes 6-10 pasties depending on size
(these measurements are all approximates and easily interchangeable for other similar ingredients)
- 1 ½ cup mixed veggies (I used brussel sprouts, roast potatoes and parsnips, carrots and mashed potato)
- ½ cup nut roast or stuffing
- A few tablespoons of sauce (cranberry sauce, bread sauce, gravy etc)
- Approx. 1 tsp mixed herb seasoning (optional)
- Approx. 30x50cm rolled ready-made or homemade shortcrust pastry (I cheated this time and used ready-made!)
Cut out approx. 6 large saucer sized rolled ready-made or homemade shortcrust pastry (shop bought shortcrust pastry in the UK is usually vegan anyway but check the label). Or you could cut smaller circles and make mini pasties.
In a medium bowl add all ingredients and mush together a little so well mixed. Spoon approx. ¼ cup of the mixture in to the centre of each pastry round leaving at least 2cm of pastry round the edge. Wet the edges a little and lift up and seal the edges together making a semi-circle with the seam at the top. Crimp the seam with your fingers.
Place the pasties on a greased or lined baking sheet, brush with soy milk and bake at 180C for approx. 25 mins until golden. Serve warm or cold.
Note: the dollop of filling I have shown there is too much in relation to the circle size- after this photo was take I had to reduce it a little to be able to seal the egdes!