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| LEFTOVER ROAST BEEF CORNISH PASTIES | |
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leftover roast beef, finely chopped leftover cooked vegetables from roast (onion, carrots, potatoes - finely chopped) 1/2 small onion (raw), very finely chopped salt and black pepper, to taste poultry seasoning to taste leftover gravy, warmed pie pastry, mix or home made large cookie sheet or jelly roll pan, lightly floured Using large bowl combine all of the meat and vegetables which have been finely chopped as well as the finely chopped fresh onion. Mix all together, adding enough of the gravy to make it relatively moist. Prepare the pastry and using small amount, form a light ball and with rolling pin roll out on your floured counter to make an 8" or so circle. Put a large spoonful onto the circle and fold over, sealing and crimping the edges. Use a sharp knife to put small slashes into the top of the pastie (careful not to cut all the way through to the bottom). Using a metal spatula lift the pastie onto the pan and sprinkle with salt and pepper. Put as many as will fit onto the pan and bake at 350°F for 45 minutes or so - until they are lightly browned. Remove from pan and cool on cookie racks and refrigerate OR serve immediately with a salad and crusty bread. These little guys are really good cold in your lunch pail with some brown bread or cole slaw Submitted by: Jane | |
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I will be sure to add just a teensy bit more gravy next time, but no more than a big spoonful, so it doesn't make the pie crust soggy. I had not quite 1/2 cup of gravy, but about 4 or more cups of minced potatoes, carrots, onion and meat, but it steamed as it baked, so it wasn't dry inside.
These could be made ahead of time and frozen before baking, for a make-ahead meal, too.
One tip: if you make enough pie crust dough for a double crust pie you should be able to make 8 8" diameter pie crust circles. I wasn't careful about measuring the diameter and it made 6 over-sized pasties. They tended to want to fall apart while we were holding them while eating.