Leftover pork and vegetable pasties recipe

  • Serves 4
  • 20mins to prepare and 25-30mins to cook
  • 725 calories / serving
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35PorkCornishPasty HE
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A tasty alternative to Cornish pasties, serve these pork and vegetable parcels hot with a mixed green salad. This recipe is a mouthwatering leftovers idea from our rolled pork loin with fennel seed crust dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once. 

Preheat the oven to Gas Mark 7, 220°C, fan 200°C.

Bring a medium pan of water to the boil and add the diced vegetables, boil for 5‑10 minutes or until tender. When cooked, drain in a colander and leave to cool.

Meanwhile, on a floured work surface, roll out the pastry to a thickness of 3mm (1/8in) thick. Using a plate or round cutter, cut out 4 circles approximately 15‑20cm (6-8in) in diameter.

When the vegetables have cooled transfer them to a large mixing bowl, add the minced pork and stir well. Add salt and a generous amount of pepper.

Divide the mixture equally and place one-quarter on one half of each of the pastry circles. Top each with one-quarter of the butter. Brush the sides of the circles with egg and fold the uncovered pastry over the filling to form a semi-circle. Seal the edges together and crimp for a decorative finish. 

Transfer the pasties to a baking tray and bake for 20 minutes or until golden. Serve immediately with a green salad.

See more Pork recipes 

Please note that 100g (3 1/2oz) of pork is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.


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  • Ingredients

  • 100g (3 1/2oz) leftover rolled pork loin, minced
  • 2 potatoes, peeled and cut into 1cm (1/2in) dice
  • 1 swede, peeled and cut into 1cm (1/2in) dice
  • 1 carrot, peeled and cut into 1cm (1/2in) dice
  • 1 turnip, peeled and cut into 1cm (1/2in) dice
  • flour, for dusting
  • 500g (1lb) pack puff pastry
  • pinch salt
  • freshly ground black pepper
  • 40g (1 1/2oz) butter
  • 1 egg, beaten
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  • Energy 3030kj 725kcal 36%
  • Fat 42g 60%
  • Saturates 21g 105%
  • Sugars 9g 10%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 71.2g Protein 19.7g Fibre 6g

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