This is the final day of using up leftovers, I promise! We’ve enjoyed nearly eating everything up but we still have a scant amount of vegetables left over from Christmas Day that I’m reluctant to throw out. For variation, I’m making some pasties and adding lentils for protein and cheese for flavour.
- 1 x sheet ready-rolled puff pastry
- 200g cooked veg (eg sprouts, carrots, parsnips, potatoes, peas)
- 2 x tbsp. cooked lentils (puy, brown or green – not red)
- 1 x egg, beaten for glazing
- 2 x sprigs thyme
- Handful of flat-leaf parsley
- 1 x tsp English or Dijon mustard
- Pinch of cumin
- 60g grated mature cheddar
Cut the vegetables up into small cubes and in a large mixing bowl combine with the herbs, cumin, mustard, lentils and some seasoning.
Cut out 2-3 circles in the pastry, approx. 15-20cm in diameter (I used a bowl as a template).
Fill one half with the vegetable mix, top with the grated cheese and fold over. Seal with the beaten egg and crimp the edges. Brush with the egg to glaze and bake at 200C for 25-30 minutes, until the pastry is crispy and golden brown.
These were a delicious lunchtime alternative way of using up the Christmas veg. However, I’ll get back to cooking some fresh meals from now on as I think we’re all done with carrots and Brussels sprouts for the time being!