Wednesday, 12 November 2014
Leftover brisket pasties
Whereas I'm a complete pro at One chicken many ways - leftover roast beef poses more problems for me - once I've made cottage pie of course. The last time I made my super slow cooked brisket I didn't have quite enough leftovers to make a cottage pie, and had lots of the veggies leftover too. That's when my brisket pasties were invented (I say that somewhat tongue in cheek).
I simply shredded the leftover meat with two forks, and put it to one side - the veggies were already cooked, and covered in the thick gravy/ sauce that the casserole makes. I found some puff pastry in the freezer and quickly assembled what were to be the basis of that week's packed lunches and suppers.
One egg wash and 20 minutes later we had some gloriously golden pastry filled to the brim (slightly overfilled in some cases - don't look too closely) with tender veggies and the shredded beef. M had them cold in his packed lunch, I had them warm for mine and both were a definite hit.
Pasties aren't something I normally think of when I'm thinking about leftovers, but they were an incredibly successful way of eeking out a tiny peice of beef into another 6 portions. Without hesitation I'd do these again. There's no recipe as such, as this is more of an assembly process. Hopefully the picture above gives you an idea of how they were made - and my inexpert crimping. I'm sure you can tell pastry is not my most comfortable place.