Kim's roast pasties By home cook and blogger Kim My food saving recipe is inspired by my mixed heritage. Whilst I was born in Devon, my family are from Zimbabwe and South Africa. Roast beef was a big treat for us growing up. We had ours with butternut squash and rice alongside the more traditional carrots and parsnips! Like so many other families we had to be frugal to make ends meet so we were often quite creative with our leftovers. Cornwall is the home of the traditional pasty, but rather than buy ours, we’d make our own using roast leftovers (whatever we had to hand) mixed with gravy to create something which doesn’t feel like you’re simply making-do, it is comforting and full of flavour. They're perfect for winter and make great use of your Christmas dinner leftovers. Ingredients (makes 4) Roast dinner leftovers which can be used for the filling Potatoes Roast beef Butternut squash Parsnips Broccoli Green beans Roasted onion (we roast whole onions with our beef joint) About 100ml of gravy For the pastry (you can use shop bought pastry if you'd rather) 150g white bread flour 100g wholemeal flour 1/4 tsp of salt 150g cold unsalted butter - diced. 50ml full-fat milk 2 egg yolks - beaten 1 egg - beaten Method For the filling Dice and mix the filling ingredients in a bowl. Add enough gravy to the bowl to bind everything together. This is normally 100-200ml but depends on the number of leftovers that you have. Set the bowl to one side whilst you make the pastry. For the pastry Mix the flour and salt together in a bowl. Add the butter and rub together with your fingers until you get breadcrumbs. Add the milk, followed by the yolks and mix until you have a dough. Wrap the dough in clingfilm and leave in the fridge for a couple of hours (or overnight). Take the chilled pasty out of the fridge to warm so it can be rolled out. Preheat the oven to 200°C and line tray with baking paper. Lightly flour a work surface and roll the dough out until it is about 2mm thick. Use a saucer to measure out the size of a pasty. Spoon some filling into one half of the pasty and use the egg wash to brush the edges. Fold the pastry over and use a fork to crimp the edges together to seal everything together. Chill the pasties in the fridge for 10-15mins. Take the pasties out of the fridge and brush again with the egg wash. Once chilled bake the pasties for 40mins until golden. Enjoy hot, or these also make a great cold lunch the following day.