Leftover Puff Pies

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Ingredients

250 g g stuffing stuffing
50 g g carrots carrot
roughly chopped
50 g g leftover sprouts leftover sprout
roughly chopped
50 g g red cabbages red cabbage
roughly chopped
1 packs pack ready rolled puff pastry ready rolled puff pastry
1 eggs egg
beaten
Green salad Green salad
cranberry sauce cranberry sauce
salt salt
black pepper black pepper

Leftover puff pies

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0:30 min
(2)

Method

These puff pastry pies are a great way of using up leftovers, and the filling can be any combination of your festive favourites. This recipe will make five pies that are delicious as a light lunch with green salad, or you could cut smaller discs to create vol-au-vents for a Boxing Day party.

  1. Preheat the oven to 180ºC/160ºC fan/gas mark 4.
  2. In a bowl, mix together the leftover stuffing with chopped cooked vegetables. Season to taste with salt and pepper and set aside.
  3. Dust a clean surface with flour and unroll the pastry. Cut out 5 even rounds from the pastry, then lightly press down a slightly smaller pastry cutter to create an indentation in the centre of the discs (do not cut all the way through the pastry).
  4. Spoon the stuffing mixture into the centre of the discs, leaving a border of pastry on the outside of the indentation. Brush the pastry border with egg and place the pies on a baking tray.
  5. Bake for 20 - 25 minutes, until golden and puffy. Serve hot with a green salad and leftover cranberry sauce.

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