This is really versatile dish that can be useful in using up leftover roast meat (or veggies if you feel so inclined) and can make a fantastic picnic food that kids love. You make tiny bite sized pasties if you use quarters of pastry, or larger meal-sized pasties using half pieces.
The original recipe uses raw bacon, but you can also use cold leftover roast pork, chicken or beef. You can also add leftover vegetables such as cubed roast potato, pumpkin or carrot – I have thrown in a cup of leftover peas before.
Regardless of what meat and veg you use, the apple and cheese will still work – the apples makes it sweet and kid-friendly, the cheese binds things together.
This time I have used leftover roast pork, some leftover peas, cubes apple, some leftover apple sauce and cubes of cheese
One you have tried this recipe, it will be easy to start re-inventing it based on your family’s preferences and whatever you have in the fridge.
Ingredients 1 granny smith apple, peeled, cored and cut into cubes (approx. 1cm)
250g bacon (or leftover roast meat)
100g cubed cheese (cheddar is best, but whatever you have in the fridge)
4 sheets puffs pastry
1 egg, beaten
Don't be tempted to overfill
Method Decide on what size pasties you are making – for bite sized you need to quarter the pastry sheets, for larger (and easier) snack-sized, simply halve the sheets.
Mix together the meat, cheese and apple.
Divide the mixture between the pastry squares, being careful not to overfill.
Brush egg on edges, and fold over pastry, crimping edges.
Place on a lined baking tray and use bush tops with remaining egg.
Bake in a 180C oven for 15-20 minutes (depending on size).
You can serve these hot, warm or at room temperature.