Leftover Turkey or Chicken Pasties |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a very nice way to use up leftovers from a roast dinner. Use the amounts given in the recipe only as a guide. Chop and change the recipe according to the ingredients you have on hand. If you prefer shortcrust pastry then that is fine too. I often use the leftover gravy instead of the stock, I do water it down somewhat When I have less time I just cut the pastry into squares and make them as triangles. Ingredients:
7 -8 ounces cooked turkey or 7 ounces chicken, roughly chopped |
6 -8 ounces cubed leftover roasted potatoes (or cooked0) |
1 cup leftover prepared stuffing or 1 cup chopped sausage |
1 cup leftover vegetables (chopped if needed) |
1/2 cup turkey stock (maybe more) or 1/2 cup chicken stock (maybe more) |
fresh ground black pepper |
1 lb premade puff pastry |
1 egg, beaten |
Directions:
1. Preheat the oven to 400°F.
2. Mix together the turkey, potatoes, stuffing and vegetables, season to taste with the black pepper.
3. Add the stock to the mixture, it should be moist and not too wet.
4. Unroll the pastry and roll out further so you can cut out 4 large circles, use a side plate as a guide.
5. Place the circles onto a baking sheet, spoon the filling into the middle of each circle.
6. Brush the edges with the beaten egg, then bring them up to the middle and pinch the ends to seal.
7. Brush the pasties with the rest of the egg and bake in the oven for 20-25 minutes or until golden.
8. NOTE: Vegetables I have used so far with success are carrots, brussels sprouts, peas and cabbage. And I also added grated cheese.
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