Larder Leftover Pastie

Ingredients

Shortcrust pastry

• 500gms flour
• 10gms salt
• 250 gms butter
• 2 eggs
• 50 mls ( 2Tbsp water)

Filling

• 750gms of leftover meat from Christmas Day (ie turkey, ham, pork, lamb,etc) – cut into 1cm dice
• 3 onions (chopped into rough dice)
• 500 gms cooked potatoes – cut into rough dice (can be subsituted for other left over root vegetables)
• selection of fresh herbs – parsley, coriander, sage, thyme, chives etc.

Method

Shortcrust Pastry

Sift flour and then grate butter into the flour. Rub the butter in with your fingertips mixing until mixture resembles coarse breadcrumbs. Add beaten eggs and mix until they are absorbed by the flour. Add chilled water and knead lightly. Refrigerate for 1 hour before rolling out.

Roll out and cut into 8 cm discs using a pastry cutter or using a suitable sized plate.

Filling

Mix ingredients altogether  and divide the mix evenly – placing mix in the centre of each round. Brush the rim of each round with beaten egg, and bring up each side of the pastry to meet at the top. Crimp the edges using your fingertips to make a wavy pattern along the edge of the pastie. Brush each pastie with beaten egg and poke 2 small holes on either side to let the steam escape. Cook at 180°C for approximately  30 minutes or until golden brown and the pastry is cooked.

To Serve

Serve with Summer Fruit Chutney.