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Turkey Pasties

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  • 1 medium brown onion finely chopped
  • 1 carrot peeled cut into small dice
  • 1 large potato cut into small dice
  • 1 small swede cut into small dice
  • Sea salt & black pepper
  • Left over roast turkey  diced (about 350g)
  • Good quality puff pastry
  • Eggwash to brush

Sauté the onion in a little olive oil until soft. Heat oven to 190°C Blanch the chopped vegetables in salted water until just tender but not soft. Drain. Combine all ingredients together & season generously with pepper. Roll out the puff pastry & cut to size (into rounds) or cut into two large rectangles & make long pasties. Brush the edge with egg wash & seal. Brush with egg wash & sprinkle with sea salt. Bake in a hot oven until golden brown. Serve with tomato cranberry sauce. Alternatively if you have left over roast vegetables, dice & fold through chopped turkey. A simple delicious way to savour tasty leftovers. These also freeze well uncooked, just defrost & bake, or freeze left over mix until you are ready to use.          

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