Leftover Roast Dinner Turnovers

This is a recipe that can be adapted to use up just about any bits and bobs that you may have not quite managed to finish at the dinner table. My personal favourite adaptation is a Christmas Dinner Turnover, which is basically delicious cold Christmas dinner leftovers packed into a flaky pastry parcel. If you’re lucky, you might be the one who gets the pigs in blankets tucked underneath your scrumptious pie filling. This dish can be made with lamb, pork, beef or chicken… even fish. It’s perfect for tomorrow’s lunchbox or a lunchtime snack on the go.

Preparation time 15 minutes
Cooking time 25–30 minutes
Serves…depends on how greedy your guests are but you should get 2–3 portions

500g shortcrust or ready-rolled puff pastry (see page 000 for recipe or shop-bought is ne) a little our, for rolling 1 egg, beaten 500–600g left over roast dinner (such as shredded meat, roast potatoes, carrots, peas, cauliflower cheese, roast parsnips, stuffing ) sea salt

Preheat the oven to 180oC/Gas 4. Dust a clean work surface with our and roll out the pastry into a large rectangle that’s about 2–3mm thick. Cut the rectangle into 2–3 smaller rectangles (or circles, if you prefer turnovers of a traditional Cornish Pasty shape). Ensure they are about the same size. Brush them with a little eggwash around the edges.

Ensure your roast dinner leftovers are completely cold (I often wait until the following day to make this dish). Mix the leftovers together in a large bowl and break up any bits that may be a little on the big side. Spoon the leftovers generously into the middle of each rolled and cut-out pastry sheet. Now fold the pastry over from 1 side to the other to make the edges meet and seal in the lling. Use your ngers to crimp the edges and trim off any excess pastry. Do this with all of your turnovers. Brush the turnovers with the remaining eggwash, sprinkle with a little sea salt and place onto a non-stick baking tray or a tray lined with greaseproof paper.
Bake in the preheated oven for 25–30 minutes until golden brown.

Serve hot or cold with English mustard or brown sauce on the side.

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