Sunday Roast Pasties

Sunday Roast Pasties
  • 4 servings
  • 20 mins to prepare
Print This


  • 1 pack ready roll shortcrust pastry
  • 200g leftover roast meat (beef, pork, lamb or chicken)
  • 100g leftover roast potatoes
  • 100g leftover veg (carrots, peas, broccoli, swede, parsnips)
  • 100ml leftover gravy
  • Salt and pepper
  • 1 tsp mixed herbs
  • 1 egg, beaten (to glaze)



  1. Pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6.
  2. Dice all of your leftovers and place is a mixing bowl with the cold gravy. Gently fold together and season to taste with salt and pepper.
  3. Roll out the pastry and using a saucer, make sure you can cut three large circles from the pastry.
  4. Fold all the pastry scraps together and roll out again, big enough to cut one more circle.
  5. Lightly brush the edges of the circles with a little water and place a generous amount of filling, just off centre, on each circle and fold over to form a crescent.
  6. Press down the edges to seal and then crimp the edges with a fork or you could fold the edges like a Cornish pasty. Place onto a tray lined with parchment.
  7. Brush each pasty with egg and sprinkle a little mixed herbs and salt and pepper on top.
  8. Bake in the oven for 20-25 minutes. Serve with mustard or a tangy chutney!