Ideal way to use up the last of a pot of stew. Easy as you like!
Practically any stew will do for this, but particularly good are the oxtail stew with cinnamon and star anise, rabbit ragù and the pot-roast pheasant with chorizo, butter beans and parsley. If you don’t have enough stew left for the filling, you could also add some leftover cooked vegetables, such as diced potatoes or carrots or shredded greens, or a handful of cooked beans or other pulses.Rate this recipe:
- 15 minutes
- 25 minutes
- * 500g rough puff pastry
- * About 450g cold leftover stew
- * 1 medium egg lightly beaten with 1 tsp milk, for glazing
1. For the filling, drain off any excess juices from the stew so that the meat and veg are just lightly coated in gravy. Take any large chunks of meat or veg and chop them up roughly before stirring back together. Taste the stew and make sure it’s seasoned to your liking. Leave to cool completely.
2. Roll out the pastry on a lightly floured work surface to about 3mm thick. Using a plate or a cake tin as a template, cut out four 20cm circles; you may have to gather up the trimmings and re-roll them to get your fourth circle.
3. Spoon the stew on to one half of each circle. Brush the pastry edges with water, fold the other half of the pastry over the filling to form a half-moon shape and crimp well to seal.
4. Place the pasties on a lightly oiled baking sheet and brush the tops with beaten egg. Bake in an oven preheated to 190°C/Gas Mark 5 for about 25 minutes, until the pastry is golden brown. Eat warm or cold.
My husband loves these, Just amazing :)
Love it! Nothing like putting something in the lunch bucket for the people you love.
Soooooo easy! And a great way to use leftover stew... yummy :)
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