Roast dinner pasties

These yummy pasties were made with the leftovers from our Sunday roast. 

First make your pastry. The usual rule is half fat to flour when making shortcrust. For these 4 large pasties I used 4oz butter (cold) and 8oz plain flour. Rub with fingertips to make bread crumbs, add a splash of cold water and combine to make a dough. Wrap your dough in cling film and pop in the fridge while you make the filling. 

For the filling simply get the leftovers from your roast(meat, potatoes, any veg and gravy). Pop everything except the potatoes in a food processor and combine. Dice the leftover potatoes and add to the mix. (Make a little extra gravy up if it looks too dry, I had to mix a quick half a jug up from granules to add to mine). Remove your dough from the and roll out on a floured surface. Cut out circle shapes, the larger the circle the larger your pasties will be. I used a soup bowl to cut around to make my circles big and neat. Spoon filling into the centre of each circle and fold over. Pinch together to make crimped edges and brush with egg or milk to help them brown. Pop in the oven at 200 degrees for 20mins and you're done! 

These freeze really well too.