Well, I managed to use up the left over lamb to make pasties, gosh what a treat and no real change to my blood glucose levels, hurrah!. Recipe below is a bit vague as I wasn’t measuring ingredients but the filling is really using whatever you want or have available in terms of meat and veg.
Makes 4 very large pasties
400g Ultra Fine fibre flour
200g butter
4 to 6 tbs cream cheese
Water
Filling - this is what I used but any meat and veg of your choice will be fine plus any herbs or spices you like
Cold roast lamb cut into chunks about 300g I think
1 onion chopped
Third of small celeriac cut into cubes
6 button mushrooms
Garlic infused olive oil
25g butter
tsp each of oregano and parsley
Splash of soy sauce
pepper
4 tablespoons leftover lamb gravy
Beaten egg and milk to glaze
1. Make pastry as usual mixing in the cream cheese after rubbing butter and flour together and before adding water.
2. Don’t over knead the pastry, literally pull it together with a little water and then chill in fridge.
3. Fry onions and celeriac in oil and butter until soft
4. Add everything else and cook for a few minutes then allow to cool
5. Divide pastry into four equal chunks and make each into a ball
6. Flatten out a ball of pastry and then roll out to about a dinner plate size. Doesn’t have to be a perfect circle
7. Place a quarter of filling on pastry, fold over and crimp edges to seal.
8. Brush with egg and milk mixture and bake at 180C gas mark 4 for 30 to 35 minutes.
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using your pastry recipe I made some spicy chicken pasties, they are SO tasty, a big hit in my household. I have a bad habit of over stuffing them, but I just patch up any splits with leftover pastry and have had no real leak of the filling. Can’t believe how well they turned out 😊 pictures are from my first attempt so a little rustic! Have since made chicken curry and chicken and ham variations, all of which have been delicious!
Congratulations on successfully repurposing your leftover lamb into delicious pasties! It's always a great feeling when we can create something tasty while minimizing waste. Your recipe sounds versatile and accommodating for various ingredients, which is perfect for those who love to improvise in the kitchen. When it comes to cooking and cleaning up, it's important to strike a balance between convenience and sustainability. That's why it's great to know that there are vacation rental cleaning services available to help maintain a clean and eco-friendly space for your guests to enjoy.
Me and my family all love this pastry use it for savoury and sweet , works quite well in a pie maker tho the centre of the pastry doesnt quite cook thro still delish , made a dark cherry and blackberry filling with a dollop f cream / yoghurt / creme fraiche wow !!! Made a few times now and biggest tip as gillian said dont skimp on the cream cheese !!
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Love these, i too made 6 medium size , beef n veg filling, pastry is soooo nice,
Thank you
Carolyn
these worked great! however, i have to say that the pastry (although perfect in texture) tasted rather bland, but in a weird sort of way. i actually avoided eating the crust because just the pastry alone wasnt very fun to eat, but with the filling it was absolutely divine!!
You may already do this but rolling out the pastry between two sheets of greaseproof paper makes it really easy. I used to make 4 large pasties out of this but I now make them a little smaller and can easily make 6 now. I make a Steak n Kidney filling and there’s enough left for a stew.
OK I tried these and they were absolutely delicious. The pastry, I can’t compliment it enough. Please have a go you won’t regret it