For the pastry:

500g flour

250g Cold butter

6 tbsp cold water

1 egg beaten for sticking and glazing.

For the filling:

400g Christmas Veg (Roast carrots, parsnips, cooked sprouts, red cabbage)

100g Leftover Christmas Cheese

  1. Pre heat the oven to 180C and line a baking tray with baking parchment.
  2. Place the Flour in a bowl with a pinch of salt, cut the butter into cubes and add to the flour.
  3. Crumble the mixture together in your hands till it resemble fine breadcrumbs.
  4. Add the cold water a bit at a time till the mixture comes together and work the dough till it makes a ball.
  5. Flatten and wrap in cling film, leave to rest in the fridge for around half an hour.
  6. While that’s resting, chop up any roast veg and add to a bowl, crumble in any leftover cheese.
  7. You could even add leftover stuffing or chopped roast Chesnuts. Mix well.
  8. Lightly flour your work top and take the Pastry out of the fridge.
  9. Divide the pastry into 8 equal pieces. Roll out to about ½ cm thick and use a 12cm plate to cut around.
  10. Cut your pastry circles out and then a spoonful of mixture on one half and flatten slightly.
  11. Egg wash the edges of the pastry and fold one edge to the other and seal.
  12. Crimp the edges of each one with a fork or your fingers to seal tightly.
  13. Repeat the process for the rest of the pastry rounds.
  14. Egg wash the top of the Pasties and place on the baking tray, bake in the oven for around half an hour till they are golden brown.