Love Food hate Waste, save money

Talking about Loving Food and Hating waste , Dr Liz Goodwin, Chief Executive Officer at WRAP, commented: “I was delighted to welcome this exciting, new initiative that addresses the issue of food waste by showing how leftovers can be turned into delicious dishes. By maximising our leftovers and finding other ways of reducing food waste from our homes, families could save £700 per year and help ensure that more of the food which is produced is actually used.

Here is a nice recipe from Love Food Hate Waste

Leftover Sunday Roast Pasties

This is a neat little dish for being creative with your leftovers. You can have them hot or cook them the night before to take cold to work for lunch. For best results keep your leftover veg in the fridge after your roast until you need the for this recipe.

Recipe author:

Love Food Hate Waste

Serves:

Serves 1

Prep time:

20 – 30 mins

Cooking time:

45 mins

Ingredients:

½ pack ready roll short crust pastry
100 grams chicken/lamb or pork. Cooked and 1/2 inch dice
1/2 cooked carrot
1 cooked roast potatoes
50 grams cooked swede
10 grams cooked peas
3 tbsp. of leftover gravy
1 egg

Method:

Pre heat your oven to 180degrees.
Use a large mixing bowl, take the cooked carrot and crush it between your fingers into the bowl, repeat with the swede and potato, and stir in a meat of choice, peas and gravy. Stir until evenly mixed.
Take the ready rolled pastry and cut out a circle about 10 inches across. You can use a medium sized dinner plate to cut around. Firmly pack the filling along the centre line leaving a 1 inch margin at the edges.
Brush all around the edge of the pastry with the beaten egg. Carefully lift up both sides of the pastry so that they meet at the top, then pinch them together to seal, ensuring there are no gaps.
Carefully lift onto a grease proof lined baking tray. Now brush the entire pasty with the egg wash. Bake for 45 minutes until golden.
Serve and enjoy.

Chef’s tip

Ensure you leave a sufficient gap to seal up the pasties, if there are gaps the liquid will seep out during the cooking process.

Use up

Cooked meat, potatoes, swede, peas and any other roast veg. Use up that gravy too!

Variations

This recipe is completely versatile and can be adapted to include whatever ingredients you have left from your roast dinner. It will be great to have different pasties with seasonal vegetables throughout the year.

Extra flavour

For extra flavour add some tomato purée to the pasty.

Freezer advice

These pasties are perfect for freezing, if you make more than one, ensure they are stored separately so they can be cooked on an as required basis.

Vegetarian options

This dish can be ideal for vegetarians, remove the meat and replace the gravy with vegetable gravy.

Allergy advice

This versatile dish is easily adapted to avoid allergens and be suitable for most diets.

Nutrition information:

Kcal – 914, KJ – 3824, Fat – 56g, Sat fat – 15g, Carbs – 61g, Of which sugar – 3g, Fibre – 4g, Protein – 38g, Sodium – 0.7g