Posts tagged main meals 2
‘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!

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Easy Roasted Vegetable Tart

One of the winning dishes (other than the sweet potato curry ) served to my colleagues when I cooked them lunch recently was this roasted vegetable tart. Soooo simply and sooooo delicious, this was also a requested recipe that they wanted me to write up for them and so I wanted to share it here also.  Ok, before I start-  I know puff pastry is not typically healthy- BUT- this is topped with loads of healthy veggies and the proportion of pastry to veg is really not too naughty (particularly if you team this up with a quinoa salad or similar as I did when I cooked for my colleagues).

This is another really versatile recipe and you can use whatever veg is in season. Asparagus worked really well here as it looks so pretty laid out across the tart. Strangely enough, the first comments from my colleagues were ‘wow, a pizza’, obvious this is not pizza at all although I guess visually it’s not so far off… and I reckon it tastes so much better!

Note, I was pushed for time when I made this tart (with so many other dishes to create) and I cheated a little and bought ready-made puff pastry which happens to be vegan anyway (check the packet when buying). Feel free to make your own puff pastry (and make me feel guilty in the process!)

Recipe: Roasted Vegetable Tart

Serves 4 (or more if serving with other dishes)


  • 1pack of ready-made puff pastry (I used Jus-Rol available in most UK supermarkets)
  • Paste- 1tbs tomato puree, 1tsp lemon juice, handful of tomatoes, small onion, 2 cloves garlic, ½ a pepper, 1tsp oil. (or could simply use 2-3 tbs tomato puree)
  • 2 tbs hummous
  • Veg for roasting- 1 onion, 1 or 2 peppers, cherry tomatoes, sweetcorn, approx. 10 asparagus stalks (or other combinations)
  • Olive oil
  • Vegan pesto or other herb and garlic seasoning


Prepare veg topping for roasting- cut all veg into chunks but keep asparagus whole (break off woody ends). Coat in oil and pesto or other seasonings and roast in oven for 10 minutes.

Meanwhile blend paste ingredients in food processor and set aside (or omit this and use tomato puree). Roll out the puff pastry until thin (approx. 3-5mm thick). Spread hummous in centre leaving a 1” space from the edge of the pastry. Spread tomato paste on top of this.

Pile the roasted veg on top of the paste laying the asparagus across and putting the other vegetable pieces on the gaps. Lightly brush the 1” space around the edge in olive oil. Bake in the oven at 220 C for 10-15 minutes until pastry is puffed and golden.

Serve hot or cold.

Aw, almost too pretty to cut up and eat…. Oh well dig in!

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