Leftover Pot Roast Pasties

Jan 27, 2016 2 Comments

Leftover Pot Roast Pasties

Leftovers happen, but what does one do with leftovers is the eternal question. The answer from last week’s Winter Pot Roast recipe is simple…use the remarkable combination of beef, veggies, and gravy into a savory filling for a pastry pocket or pasty. It’s simple hand held winter warming goodness for your stomach to enjoy.

The Necessities:

  • Leftover pot roast, veggies, and gravy (from our recipe)
  • Pasty, piecrust, or biscuit dough (homemade or store bought)


  • Preheat your oven to 350 degrees or needed temperature for your dough to bake properly.
  • If necessary, roughly chop your leftover pot roast and veggies to make them more compactable as filling.
  • Roll out dough to desired size for single pasty.
  • Fill center with leftovers (don’t forget the gravy) and fold dough over filling.
  • Crimp the edges with a fork and repeat until desired number of pasties have been created.
  • Place pasties on a cookie sheet covered in parchment paper and bake until golden brown. 
  • Plate, serve, and enjoy!

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2 Responses to “Leftover Pot Roast Pasties”

  1. cecilia buyswheeler gunther says:

    I love pasties. Almost every culture with a fire has a variety of pasty.

  2. Mukesh says:

    that looks really yummy! If i just used boghut puff pastry, do you think a bit of saffron in the scallop mix would be too overpowering?I like the idea of saffron puff pastry, but it is a pain to make!

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