Air fryer Cornish pasties are crispy and delicious using leftovers - ready in one hour
BBC food expert Jules Mercer claims that these pasties are a great way to use leftovers from a roast. They take less than an hour to make in your air fryer.
Britons love a classic roast with crispy potatoes, soft veggies, flavourful stuffing, juicy chicken or beef, and a generous helping of gravy.
According to Gorgeous Cottages, which surveyed more than a thousand people across the country, we love roast dinners so much that 50 percent of us will sit down to one every week, and 86 percent will eat a roast at least once a month.
However, there always seems to be a lot of leftovers when having a roast. A top chef and BBC Foods has suggested a new way to use them.
Jules Mercer, a creative and talented Food Editor with over 12 years of experience, shared a quick and easy air fryer recipe for crispy pasties.
These air-fried pasties take less than 30 minutes to prepare and 10 to 30 minutes to cook. The simple recipe serves up to four people. Jules shared, "These are a doddle to make and a great way to use up any leftovers after a roast—add stuffing or sausagemeat, if you like!"
Ingredients
For the pastry
275g flour (plus extra to dust)
150g unsalted butter
One free-range egg
For the filling
375g leftover roast vegetables (such as potatoes, swede or carrots)
75 to 100g leftover roast beef or chicken
100ml beef gravy or mix 100ml hot beef stock with two tsp cornflour
One free-range egg, beaten
One tbsp mustard, horseradish or cranberry sauce (optional)
Salt
Freshly ground black pepper
Method
To make the pastry, add the flour, butter, and a little salt and pepper to a food processor and blend until it resembles fine breadcrumbs.
Add the egg and one tablespoon of water, then pulse to combine, adding more water if necessary, one tablespoon at a time.
Bring the pastry together, wrap it in cling film, and refrigerate for 20 minutes. Mix the vegetables, meat, and gravy in a bowl to make the filling, and taste the seasoning. Add salt and pepper, if needed, then set aside.
Lightly dust a work surface with flour. Roll out the pastry to a thickness of 5mm/¼in. Use a side plate or small upside-down bowl to cut the pastry into 4 circles with a diameter of 18cm.
Divide the filling between the rounds, spooning it onto one half of the circle. Brush the edges with beaten egg. Fold over one half of the round to create a half-moon pasty shape.
Press the edges of the pastry together well to seal. Use a fork or crimp the pastry in any style you like. Brush with the egg wash.
Preheat the air fryer to 180C. Place the pasties in the base of the tray (do this in two batches if they don’t fit). Bake for 15 to 20 minutes until the pastry is golden.