So my guess is that you’re still feeling full from over-indulgent Christmas dining and the head is just a touch foggy from the Christmas spirit?! No doubt, you’re also fed up to the back teeth of being in the kitchen, but know you have to do something to get rid of the barrowful of turkey, and other festive leftovers, that are taking over the kitchen.
Well never fear, Arugula & Rocket is here with this quick, easy and delicious recipe for Boxing Day Pasties. Dinner will be ready, on the table, and the turkey all gone, before you can say “figgy pudding”!
Boxing Day is a UK holiday celebrated the day after Christmas Day. It’s originally the day when servants and tradesmen would receive gifts, known as a “Christmas box”, from their employers.
And a Pasty? Well, a pasty is a semi-circle shaped pie with a curved crimped pastry edge. The pasty was invented in Cornwall, in the West of England, as a handy packed lunch for the Cornish miners. With no means to clean their dirty hands down the mines they could hold the pasty by it’s crimped pastry edge and discard it afterwards. These original pasties would also be composed of two differing halves, with one filled with savoury meat and veg and the other with a sweet fruit filling for dessert.
So I have rightfully named today’s recipe the Boxing Day Pasty – a hassle-free recipe that makes the perfect snack, lunch or dinner AND uses up all that leftover turkey – hip hip hooray!
To get started, pre-heat the oven to 360ºF (180ºC). Now take your ready-made pastry (life is too short, so why waste it on making pastry?) and roll it out on a non-stick baking mat, or lightly floured surface, and cut into circles – my pasty rounds were approximately 20cm in diameter but you can make them larger, or smaller (think mini snack pasties!) as you so desire.
Spoon your cooked turkey, stuffing and cranberry sauce (and whatever else you may have left-over!) onto one half of each of the pastry circles, ensuring you leave enough space around the edge to seal the pasty. You can also season with a little salt and pepper if you wish.
Brush milk around the edge of the pastry and fold the pasty in half over the filling. Crimp the edges of the pastry to seal and get that traditional pasty look and then brush the surface with beaten egg so you get a lovely golden finish after it’s baked.
Cut a small slit in each pasty and put them in the oven for 30-35 minutes, or until golden brown.
These Boxing Day Pasties are delicious served hot and fresh from the oven with a generous serving of cranberry sauce.
To make this Boxing Day Pasty Recipe I used the following equipment:
- Tovolo® Non-Stick Baking Mat
- Tovolo® Mini Egg Whisk
- Tovolo® Silicone Pastry Brush
- USA Pan Baking Tray
Readers in the UK, France, Germany, Spain & Italy can now purchase these, and other products, from the Arugula & Rocket Cookshop on Amazon.
THE ARUGULA & ROCKET BOXING DAY SALE IS ON NOW UNTIL MIDNIGHT SUNDAY 27TH DECEMBER – SHOP AND SAVE NOW!
Boxing Day Pasties
350g Ready-Made Pastry
200g Leftover Cooked Turkey, Chopped
75g Leftover Stuffing, Chopped
4 Tbsp Cranberry Sauce
1 Large Egg
1 Tbsp Milk
Salt and Pepper for seasoning
Pre-heat the oven to 360ºF (180ºC).
Roll the ready-made pastry out on a non-stick baking mat, or lightly floured surface, and cut into circles (approx. 20cm in diameter).
Spoon the cooked turkey, stuffing and cranberry sauce onto one half of the pastry circles, leaving enough space around the edge to seal the pasty. Season with a little salt and pepper if you wish.
Brush around the edge of the pastry with milk and fold the pasty in half over the filling.
Crimp the edges and brush the surface of the pasty with beaten egg.
Cut a small slit in each pasty.
Bake for 30-35 minutes, or until golden brown.