Left over Sunday dinners have always been a favourite in my house. Flopping on the sofa with a bowl full of last night’s roast spuds, veg and gravy is such a comfort. I also like to make a roast dinner soup, especially at Christmas with the leftovers, adding a little water, gravy and all. There are no rules with this recipe, just use whatever you have left and I served mine with roasted kale and mashed potatoes.
I’ve never been a baker, the constrictive rules don’t suit my personality so I use shop bought pastry – just double check the ingredients as some brands are not vegan (Justroll is at the time of writing). Homemade crumbly pastry would be even better if you are this way inclined but the frozen pastry version is so quick and easy and the perfect Monday night meal.
INGREDIENTS
- Roast dinner leftovers (I used roast carrot and potato, broccoli, cauliflower, savoy cabbage and added vegan quorn pieces and gravy)
- Frozen ready rolled shortcrust pastry (or homemade)
- Mint sauce
- Rapeseed oil spray
METHOD
- Chop the veg into bite sized pieces
- Mix with the gravy and mint sauce
- Spray a pie tin (I used mini ones) with rapeseed oil
- Line with the pastry leaving enough at one side to make the top
- Add the roast dinner mix to the pastry lined tin
- Fold over the pastry to make the lid and add a couple of holes in the centre to let the steam escape
- Pinch the edges of the pastry together
- Sprinkle a little plant milk on the top and bake for 35 minutes at 200 or until browned on the top
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