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These pasties are an easy and delicious way to use up leftover roast meat, vegetables, and gravy or sauce. I don’t provide exact quantities for the ingredients in the filling, simply just add in what and how much you like and combine it together, as long as the mixture isn’t too runny or watery. If you don’t have any leftover roast vegetables, finely dice up some potato, carrot and/or pumpkin for the mixture. Likewise, if there is no gravy leftover, mix up a teaspoon of gravy powder in 4 tablespoons of hot water. If you are making these with pork, make sure you add in a little apple sauce, or half a small, finely diced apple – delish! If you have a lot of mixture or don’t want to use it all at once, freeze it for another time, as it defrosts quickly and makes for an easy meal. These are great for lunchboxes too.
Leftover roast meat (beef, pork, chicken, lamb)
Leftover roast vegetables, diced (or diced fresh vegetables)
Leftover gravy or sauce (enough to combine filling, but not too runny or watery)
1/2 cup frozen peas and corn
Frozen puff pastry sheets, thawed
1 egg, lightly beaten (or use milk or melted butter)
- Preheat oven to 200C. Line baking trays with baking paper.
- Combine roast meat, vegetables and gravy/sauce together until mixture sticks together, yet is not watery or runny.
- Cut puff pastry sheets into 4 squares. Spoon 2-3 tablespoons of mixture onto the centre of each pastry square, then fold one corner of pastry over to the opposite corner, enclosing the filling to form a triangle. Crimp the edges of the pastry together with a fork. Repeat with remaining mixture and pastry.
- Place pasties onto baking trays, brush with beaten egg and bake for approximately 15-20 minutes, or until pastry is flaky and golden brown.