We had a challenge on our hands; what to do with some leftover roast beef that was different. Usually on the first night, we’ll make a roast in a pan, and on the second night we might do a repeat or some fajitas. To try something different, we found some inspiration from Cornish Pasties. While I can’t call this a pasty, one of my sons said the finished product was as if a shepherd’s pie and a calzone had a baby… in any case, it was a delicious dinner accompanied by a simple mixed green salad.
Makes 12 Pastries
Pastry for a double crust pie
2 cups diced cooked roast beef
2 cups diced carrots
2 cups diced potatoes
1 cup diced red pepper
1 cup diced onion
2 tbsp. olive oil
2 cloves of garlic
1 tbsp. Southwest Chipoltle Mrs. Dash seasoning
1 tsp. salt
1/2 tsp. black pepper
2 cups of gravy
2 tbsp. ketchup
1 beaten egg for sealing dough packs
1 beaten egg white for brushing tops
Prepare carrots and potatoes by cleaning and dicing, and microwave for 8 minutes. Heat oil in a large pot and then saute the diced onion and diced red pepper for 6 minutes. Add the rest of the ingredients and simmer in the pot for about 10 minutes or until heated throughout. Set aside to cool.
Turn oven on to 350 F.
Prepare pastry according to directions to make two double crust pies. I use Crisco shortening and just double the directions on the box.
Use two lightly floured sheets of waxed paper to roll out dough balls one at a time into six inch circles with the dough thick enough to hold two tablespoons of filling each. Place filling in centre and fold in half. Seal the edge with beaten egg and pinch edges to seal in contents.
Place packets on a foil-lined baking sheet and make small cuts in surface to let out steam. Brush top with beaten egg white. Bake for 40 minutes.