Kitchen Sink Pasties

Recipe appears in 

Check your fridge. If you’ve got roasted anything – from veggies to meats… nay – if you’ve anything savoury whatsoever, it’s time to put everything into these pasties! Bound with a classic bechamel and wrapped in flaky puff pastry, these will make terrific hand-food for backyard cricket on Boxing Day, or for popping into the picnic basket to be eaten cold down at the park. The ingredients below are merely suggestions, so just remember – 500g of whatever’s in YOUR fridge… Maybe not the kitchen sink.

Ingredients

50g salted butter
50g plain flour
2 cups (500ml) milk
150g parmesan cheese, grated (see tips)

 

Approx. 500g of leftovers, such as:
– Roasted, grilled or steamed vegetables
– Chicken, ham or turkey, cut up or shredded
– Potato salad – or any salad you’ve still got hanging around
– Any herbs: parsley, thyme, rosemary, dill, chives

 

2 sheets all-butter puff pastry
1 egg, beaten

Method

First up make your bechamel sauce. In a medium-sized saucepan, melt your butter over a medium heat. Once melted, add in the flour and whisk to combine. Cook for 2 minutes until the roux (which is what you’re making) turns golden and starts to smell of cookies.

Slowly add the milk to the roux while whisking, to prevent any lumps from forming. Once the milk is in, allow to simmer, while intermittently whisking, for 5-10 minutes to reach your desired thickness. Turn off the heat add the parmesan cheese into your bechamel.

 

Allow to cool, then mix in your festive leftovers and cheese slices (if adding).

 

Pre-heat your oven to 210C (190C fan).

 

Cut your pastry into rounds or rectangles (square ones mean less waste!) and spoon 2-3 tablespoons of mixture onto one side. Fold over, seal by pressing around the edges with a fork. Cut a cross into the top of each. Place on a baking tray, brush with the beaten egg.

 

Bake in the oven for 20-25 minutes until golden brown.

Tips

Any cheese will work here – from cheddar to Comté to blue. Adding a slice of brie or camembert in there as well is delicious.
This recipe can easily be doubled to make extras for the freezer.

If your oven runs hot, drop the heat to 200C conventional (180C fan)

Others have also viewed these

Yarra Valley Dairy Persian Fetta & butter beans with red capsicum_1_1

Yarra Valley Dairy Persian Fetta & butter beans with red capsicum

Apricot frangipane galette with rosemary pastry_1_1

Apricot frangipane galette with rosemary pastry

Nectarine & rocket salad with cheat’s caramelised balsamic_1_1

Nectarine & rocket salad with cheat’s caramelised balsamic

Stone Fruit Caprese with Basil Oil_1_1

Stone Fruit Caprese with Basil Oil

Peach & earl grey compote_1_1

Peach & earl grey compote

Salat Olivie_1_1

Salat Olivie

Share

Rating

{{ reviewsTotal }}{{ options.labels.singularReviewCountLabel }}
{{ reviewsTotal }}{{ options.labels.pluralReviewCountLabel }}
{{ options.labels.newReviewButton }}
{{ userData.canReview.message }}