Leftover stew pasties

Leftover stew pasties

By
From
River Cottage Every Day
Serves
4
Photographer
Simon Wheeler

Practically any stew will do for this, but particularly good are the oxtail stew with cinnamon and star anise, rabbit ragù and the pot-roast pheasant with chorizo, butter beans and parsley. If you don’t have enough stew left for the filling, you could also add some leftover cooked vegetables, such as diced potatoes or carrots or shredded greens, or a handful of cooked beans or other pulses.

Ingredients

Quantity Ingredient

For the rough puff pastry:

Quantity Ingredient
300g plain flour
A pinch sea salt
150g chilled unsalted butter, cut into small cubes

For the filling:

Quantity Ingredient
450g cold leftover stew

To finish:

Quantity Ingredient
1 medium egg, lightly beaten with 1 teaspoon milk, for glazing

Method

  1. To make the pastry, mix the flour with the salt, then add the cubed butter and toss until the pieces are coated with flour. Add just enough iced water (8–10 tablespoons) to bring the mixture together into a fairly firm dough.
  2. Shape the dough into a rectangle with your hands and, on a well floured surface, roll it out in one direction, away from you, so you end up with a rectangle about 1cm thick. Fold the far third towards you, then fold the nearest third over that (rather like folding a business letter), so that you now have a rectangle made up of 3 equal layers. Give the pastry a quarter-turn, then repeat the rolling, folding and turning process 5 more times. Wrap the pastry in cling film and rest it in the fridge for about 30 minutes, or up to an hour.
  3. For the filling, drain off any excess juices from the stew so that the meat and veg are just lightly coated in gravy. Take any large chunks of meat or veg and chop them up roughly before stirring back together. Taste the stew and make sure it’s seasoned to your liking. Leave to cool completely.
  4. Roll out the pastry on a lightly floured work surface to about 3mm thick. Using a plate or a cake tin as a template, cut out four 20cm circles; you may have to gather up the trimmings and re-roll them to get your fourth circle.
  5. Spoon the stew on to one half of each circle. Brush the pastry edges with water, fold the other half of the pastry over the filling to form a half-moon shape and crimp well to seal.
  6. Place the pasties on a lightly oiled baking sheet and brush the tops with beaten egg. Bake in an oven preheated to 190°C for about 25 minutes, until the pastry is golden brown. Eat warm or cold.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
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