Christmas Pasty | Stuffing Leftover Recipe

If you’re looking for something to do with your leftover Christmas stuffing, this leftover pasty recipe might be right up your alley!

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Introduction

Just like my recent ham & turkey pie, this Christmas pasty is all about using up your stuffing leftovers and any other bits and pieces you might have in a simple, tasty recipe. It’s also hopefully something you haven’t tried before.

It’s Christmas themed because it’s currently that time of year, but it’s only as Christmassy as it needs to be. This would suit any situation in which you have leftover sausage, stuffing or even beef to use up. As well as any assorted vegetables you might want to chop up and throw in as well.

Leftovers usually mean one of a few very specific things. Turkey curry, chicken sandwiches and bubble and squeak all spring to mind.

Why are we all doing the same things all the time? Especially when there’s a whole world of wonderful food out there to play around with, rife with ideas and all manner of options perfectly suited to effectively using up leftovers.

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One of the first things that springs to mind for me is pastry. You can wrap anything in pastry, as is proven by the always delicious beef wellington.

After all, when you have a near-perfect piece of meat, entirely capable of holding itself together and perfectly, wonderfully tender, wrapping it in pastry should be a complete and utter exercise in futility. Yet anyone who’s ever had beef wellington knows it very much defies that simple logic.

As such, I make rather a lot of pies. Sometimes for using up leftovers and some because they’re simply delicious.

What I don’t do quite so often, however, is make pasties, whether because they’re a little trickier, a little less versatile or a little more specific.

Nevertheless, when I do make them, I’m always really pleased with the results. They’re better suited to dryer, simpler ingredients than pies and I dare say they’re a little more fun.

Read on to see this stuffing leftover Christmas pasty recipe!

About the dish

If you’ve got a whole bunch of leftovers, you’re in the right place. It doesn’t really matter if you’re working with stuffing leftovers or with anything else, this is the recipe for you.

As long as you’ve got some pre-cooked bits and pieces to work with, you’re in luck! So whether you’re trying to make a post-Christmas pasty or just trying to work with what you have on a random post-roast Monday, we’ve got you!

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I always say this, but the dish is really simple! Because we’re working with pre-cooked ingredients, you’re basically just looking at a puff pastry recipe and a few little timings.

Fortunately for everyone, puff pastry is something into which I can pour all the love in the world. So as long as that doesn’t sound too creepy, I want to promise you that this pastry is absolutely where it’s at!

It’s worth noting that pasties can be made with shortcrust pastry and in fact frequently are. There’s nothing wrong with that. It’s actually perfectly delicious. And in fact, if you’re looking for a shortcrust pastry recipe instead, you’ll find one right here!

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In this recipe, I’m using some leftover stuffing. In our case it was pork and chestnut, which worked particularly well because it provided the meat element and an extra texture as well.

Any stuffing should work, but anything vegetarian might be a little too carb-on-carb for some tastes. So anything meaty is a very safe bet and anything not-so-meaty seems to me more of a judgement call. If you like a bit of stodge, you’re in!

Christmas Pasty | Stuffing LeftoverRecipe

I had some leftover potato, so that’s what I’ve used here. But if you have anything else – within reason – throw it in. Carrot, turnip, swede, even parsnip, they’ll all work.

Let’s be honest, when you wrap it in enough puff pastry, pretty much everything works!

Step-by-Step How to – Christmas Pasty | Stuffing Leftover Recipe

The first thing to do is set aside your ingredients. I used roughly 2/3 cup stuffing and 1/3 cup leftover potato in this recipe, but you’re welcome to play around with the quantities. Mix them up a bit so they’re nicely spread out when they go into the pastry.

Next up, we’ll be making the pastry for this Christmas pasty, which begins with 150g plain flour and 75ml cold water. Throw them into a bowl with some salt and combine. When the dough comes together you can move to a work surface and knead for a few minutes, until smooth and well formed.

Once smooth, wrap in clingfilm and place in the fridge for at least thirty minutes.

Roll it out nice and thin, 3 – 4mm at most, aiming for a fairly square shape. You can dust a little flour on the work surface if you’re worried it will stick.

Then layer thin slices of butter across one half of the rolled out dough, covering as much as you can. It’ll be roughly 75g butter, but the quantity doesn’t matter as much as the coverage does.

Next up, we’ll be folding the pastry over onto itself, covering all the butter and joining up the edges as neatly as we can, then rolling it flat again.

We’ll repeat this process a few more times, then when the dough is folded over nice and tightly, we’ll wrap it again and place it back into the fridge.

Next up, we’ll take the pastry out of the fridge and roll it out into a big circle. Or as close as we can get! The exact size doesn’t matter, but you want to fit all of your filling in the centre with at least a couple of inches all the way around the outside to crimp. Ideally, you want it really nice and thin, just 2-4mm.

Once the filling is placed in the centre, we’ll quickly brush the outer rim of the dough and fold it over, pressing out as much air as possible and neatly lining up the edges as closely as we can. At this stage, you’re obviously looking for a semi-circle shape.

The next step is to crimp the outside. You basically want to take a pinch of the pastry on the outside and fold it over, then repeat the process all the way around. I don’t have one yet, but I will make a video soon!

When the crimping is done, brush the pastry all over with egg and poke a few holes in the top, nicely spread out, then, on a tray lined with baking paper, place the pasty into an oven on 200c for roughly 30 minutes, or until nicely browned all over.

You’d be better off keeping an eye on it and taking it out when ready, rather than sticking to a set time.

A few final things to remember

  • Make sure you rest the pastry. Resting it lets the gluten relax, which stops it pulling back into a denser shape when you try to roll it out. It’s easier to work with and results in better, crisper pastry.
  • There’s nothing wrong with using store-bought pastry if you’d rather. Although if you are, there’s not a great deal to learn here in this recipe!
  • Be careful when you roll it out. All those layers of dough and butter can break quite easily. You’ll want to dust as you go, rolling softly and consistently.
  • Use what you have. That’s the point! It’s all about the leftovers.

Similar Recipes & Useful Sides

Easy Shortcrust Pastry Recipe – A handy link to the pastry recipe on its own. It’s just a simple shortcrust, easy to prepare and suitable for anything you might need. And it takes so little time to put together.

Homemade Puff Pastry Sausage Roll Recipe – By my count, there are three real snack-time pastry classics. We’ve done pies, we’ll do pasties soon and then there’s the ever-humble sausage roll, beloved by all but the unpleasable.

Homemade Cottage Pie Recipe – For a totally different kind of pie, check out this tasty cottage pie recipe, with minced lamb, creamy mash and all sorts of flavour.

Croque Monsieur – I’m all out of pie recipes, but for more bacon-y, carbohydrate-y goodness, this croque monsieur recipe is here to fill your stomach and clog your arteries. It’s too good.

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Christmas Pasty - Stuffing Leftover Recipe

Christmas Pasty | Stuffing Leftover Recipe

Ed Chef
If you're looking for something to do with your leftover Christmas stuffing, this leftover pasty recipe might be right up your alley!
Prep Time 1 hr 30 mins
Cook Time 30 mins
Course anythingyoulike, Breakfast, Dinner, Lunch, main, Main Course, Snack
Cuisine Cornish, Cornwall, Devon, Devonshire, English
Servings 2

Ingredients
  

  • 150 g Plain Flour
  • 75 g Butter
  • 75 g Cold Water
  • Salt
  • 1/3 cup Potato or any other chopped, cooked vegetable
  • 2/3 cup Stuffing
  • 1 Egg
  • Black Pepper

Instructions
 

  • Set aside 2/3 cup stuffing and 1/3 cup leftover potato. Mix them up a bit so they're nicely spread out when they go into the pastry, seasoning with black pepper and salt if necessary.
  • Combine 150g plain flour and 75ml cold water in a bowl with a pinch of salt. When the dough comes together, move to a work surface and knead the mixture for a few minutes, until smooth and well formed, then wrap in clingfilm and place it back into the fridge.
  • After thirty minutes, roll the dough into a big square, about 3-4mm thick. Dust a little flour on the work surface if you’re worried it will stick.
  • Layer thin slices of butter across one half of the rolled out dough, covering as much as you can. It’ll be roughly 75g butter, but the quantity doesn’t matter as much as the coverage does.
  • Fold the pastry over onto itself, covering all the butter and joining up the edges nearly, then dust the top lightly with flour and roll it out again to 3-4mm thick.
  • Fold it over again and roll it out again, repeating the process 5-6 times, or more, if you feel you can. Then fold it over a couple of times and wrap it in clingfilm, placing it back in the fridge to relax for 30 minutes.
  • Remove the pastry out of the fridge and roll it into a circle about 2-4mm thick and about 12-15cm across. Pour your filling into the centre and position it accordingly, leaving at least an inch and a half around the outside to form the seam.
  • Brush the outer rim of the dough with water and fold it over, pressing out as much air as possible and neatly lining up the edges.
  • The next step is to crimp the outside. Take a pinch of the pastry on the outer seam and fold it over your thumb, then repeat the process all the way around.
  • When the crimping is done, brush the pastry all over with egg and poke a few holes in the top, then, on a tray lined with baking paper, place the pasty into an oven on 200c for roughly 30 minutes, or until nicely browned all over. You’d be better off keeping an eye on it and taking it out when ready, rather than sticking to a set time.
Keyword Christmas Leftover Recipe, Christmas Pasty, Christmas Pie, Leftover Recipe, Leftover Stuffing, Leftover Stuffing Recipe, Pasty, Stuffing, Stuffing Recipe

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