Easy Festive Bake Pasties
…for when you just can’t face another cold turkey sandwich!
I don’t know about you, but every Christmas we always seem to have loads of food left over from the big day.
As there’s only so many cold turkey sandwiches one can face in the post-Christmas lull, I decided to get creative…
Inspired by Gregg (the king of high-street pasty making) I’ve made a super easy Festive Bake using all the leftovers from your Christmas Dinner. And they can be whipped up in less than half an hour – sprouts and all!
Festive Bake Recipe
(Makes 4 pasties)
Total Time: 30-35mins
- 1 pack of Ready Roll Puff Pastry
- Leftover Roast Dinner: meat, sausages, stuffing, veggies etc – a handful of leftovers is needed per pastry
- Dried Sage (optional)
- 250ml of Cream (double or single works fine)
- Chicken Stock Cube
- 2 Tbsp Plain Flour
- 50g Butter
- 1 Egg (for glazing)
- Salt & Pepper to taste
How To
- Pre-heat your oven to 220oC/Gas Mark 7 and chop up the roast dinner leftovers into small pieces
- For the sauce: melt the butter, stock cube and flour over a gentle heat and carefully add the cream avoiding boiling and splitting the sauce.
- Turn off the heat and stir your leftovers into the sauce, add sage, salt and pepper to taste and allow to cool slightly
- In the meantime roll out your pastry thinly (around 3mm deep) and cut out 5 rounds for your pasties. I cut round a cereal bowl and that seems to be the perfect size!
- Spoon out your mixture into the middle of your pastry circles leaving a cm or so gap of pastry to allow you to fold in half.
- Fold in half, brush the top edge with egg and crimp to seal
- Glaze the rest of the pasties with egg and bake for 20-25 minutes on a baking tray until golden brown!
TOP TIPS!
Try not to overfill your pasties or they won’t seal properly and may over spill in the oven – A handful of leftovers is all you need per festive bake.
Crimp the edges of your pastry tightly and glaze with egg to help keep them together. There’s lots of youtube videos demonstrating a proper crimp, but as long as things are sealed, it doesn’t really matter how you get this done! You can experiment with different sized pasties if you fancy some little bite sized ones for your boxing day get together.
If your roast is already well seasoned, try using less of the stock cube to avoid over-salting.
These work well with most Sunday roast leftovers – it doesn’t have to be turkey! Try changing up the stock cube in the sauce to match your meat and see the different flavours you get. You could even try using some extra thick gravy in a beef one instead of the butter/stock sauce.
READ NEXT: My Homemade Frangipane Mince Pies!
Remember, a festive bake is for life, not just for Christmas! You can use any Sunday roast leftovers in these pasties and they can be enjoyed hot or cold once baked.
They make great lunchbox fillers but we love them best when they’re fresh from the oven!
WATCH: 30 Second Video Tutorial
I’d love to see your festive bakes if you give them a go! Tag me in your pictures on instagram @xameliax!
PIN THIS RECIPE FOR LATER
Fancy Something Sweet?
Check out my Christmas Cupcake recipe below
…with a decadent Chocolate Orange Ganache filling and homemade brandy buttercream!
