Puff pastry pasties encasing upmarket leftovers.
Leftovers are food items purchased but not used - we all over-cater! Rather than waste them by leaving them in the fridge until use-by date comes around and they are thrown away cook them into these tasty pasties.
Note: do not use food that has sat on platters or peoples plates. This recipe is strictly for those leftovers not used.


  • Use leftover meats such as turkey, duck, goose, chicken, ham.

  • Shred diced or chopped in bite size pieces.

  • Or use up vegies or herbs such as mushrooms, artichokes, fennel, dill.

  • Also pestos, dips, pates, sauces etc. are great for extra flavours.

  • Some suggestions for combinations are:

  • tomato pesto, ham, olives, shredded cheese, pickled onion, mushrooms.

  • duck pate with orange, shredded duckling, shredded chicken, finely cut artichockes, champignons, parsley and green peppercorns.

  • Cranberry sauce, beetroot dip, shredded turkey, chopped chicken, chopped shallots, remnants of cauliflower cheese, or mashed potato etc.

  • Apple Sauce, finely chopped pork, shredded ginger, chopped walnuts.

  • Your choice is only limited by your imagination and leftovers.


  • 1.

    Use pre-purchased puff pastry sheets or make your own if you have the time.

  • 2.

    Cut pastry into rounds, a saucer is a good size to use as a template..

  • 3.

    Select those leftovers that you wish to use. Determine which flavours that you will pu together.

  • 4.

    Select a moist dip, sauce, pesto and spread over one side of pastry rounds.

  • 5.

    Then sprinkle prepared combination of leftovers over half of pastry round.

  • 6.

    Season with olive oil, salt and pepper, herbs or whatever tastes suit your comibination

  • 7.

    Use a pastry brush and run whisked egg around the rim of the pastry round.

  • 8.

    Fold in half, pinch edges of pasty between thumb and fingers to make a neat edge. Use a sharp knife to cut two steam holes in centre. Brush the outside with egg mixture.

  • 9.

    Place on pastry sheet lined with baking paper. Bake in hot oven 425degrees F

  • 10.

    Or 220degrees C for 5 mins

  • 11.

    Then put on a lower shelf for 20minutes at 325degrees F or 165 degrees C until pastie is nicely browned.

  • 12.

    Serrvie different flavours on same platter for variety. Use parsley, coriander etc. to decorate.


Remember: you are limited only by your imagination and leftovers!

These pasties can be frozen if wished or served hot to appreciative family and friends!

Also great for cocktails, just make them smaller finger food size!

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