Pasty made from left over roast
This is not a Cornish Pasty, but a take on the tasty meal. Served with a side of mashed potatoes and covered with gravy, or eaten by itself.
Equipment
- Mixer
- Large Bowl
- Small Bowl
- Cooking sheet
- Parchment
Ingredients
Pasty
- 3 Cups All purpose Flour
- ¾ tsp Salt
- 1 Stick Kerry Gold Salted Butter
- 1 Large Egg Beaten with 4 tbsp water
Instructions
- Preheat Oven to 400 °F
- Sift flour into a large bowl
- Add salt to the flower and mix well
- Cut in butter and mix until grainy
- Add egg and water mixture and mix until the dough is cohesive
- Separate dough into equal sized balls
- Wrap with parchment and put in the fridge to chill while oven is heating up
- Once the oven has preheated, take dough out of fridge and roll out into 6 to 8” discs
- Add heaping amount of filling (see pot roast recipe) with left over roast, potatoes, and carrots onto the center of the pasty.
- Fold one side of the pasty over to the other side of the pasty and crimp like a pie crust.
- Score a side of the pasty to allow for the steam to escape while baking
- Put into the oven and cook until golden brown and center is reheated through. About 20-25 minutes.
Notes
The dough recipe will make approximately 6 6” pasties. Adjust the amount of ingredients up or down to accommodate the amount of pasties you need to make.
The filling for this recipe is the left over roast, potatoes, and carrots. For a traditional Cornish pasty, the filling is raw cubbed meat, potatoes, turnips, and savory seasonings. It is baked for about 45 minutes or until the center is completely cooked through. If you’re looking for a traditional recipe, I recommend going to the Cornish Pasty Associations site and using their recipe for a truly authentic pasty.