Lamb and potato pasties

Leftovers. There seems to be a lot of talk lately about using up leftover and not letting food go to waste. I come from a family that uses up their leftovers. They're reheated for lunch the next day, made into something new (bubble and squeak made from leftover vegetables is a favourite) or just used until there's nothing left (we make stock from the carcass of a roast chicken to be used for soups and broths). I like leftovers.

These pasties were made using the leftover bits from a delicious lamb roast on Sunday (thanks mum!). You could use any meat you have leftover and a mix of vegtable too. The pastry can actually be filled with whatever takes your fancy whether it's sweet or savoury.

I also cheated and used shop bought puff pastry as it was a Sunday night and it was getting late. Feel free to make your own pastry - you can use shortcrust if you want or you can make rough puff for a flakier texture. Use as much or as little of the ingredients as you want as it's all down to personal taste. If you don't like something then leave it out or substitute something else. These are bound to be delicious whatever you decide to put into them! you must make sure that the filling is cooked and cooled before you put them into the pastry. That it pretty much the only rule.
Filling ingredients
Roast lamb cut into small cubes - you might even want to mince it if you have the means.
Cold potatoes cut into small pieces
Cooked carrots finely chopped
Dried rosemary
Mint Sauce
Mustard Powder
Worcester sauce

Mix all the ingredients together until evenly dispersed.
Roll the pastry out on a floured surface and cut discs of about 12cm/4inches with either a cutter or the back of a pasty press (link below).
Place a small amount of filling into the centre of the disc or press and brush the edge with beaten egg to create a tight seal.
Fold the pastry in half over the filling and seal the edge tightly.
Repeat with the remaining mixture and pastry until it is all used.
Place the pasties onto a baking tray and brush with egg to create a golden top.
Bake in a preheated 180C oven for 10-12 minutes or until golden brown and piping hot.
Serve warm or cold with salad and pickle.

I used a dumpling/pasty press to make these which made the process quick and easy. They are available from Amazon here