Waste Not, Want Not!

Do you ever find yourself with lots of leftover Sunday roast.  Don’t just leave it in the fridge to eventually be thrown away on bin day, below are a couple of recipes to use it up and turn it into lunch box treats or just treats!

Crunchy Lamb Spring Rolls and Lamb and Potato Pasties

leftover lamb suggestions

leftover lamb suggestions

Crunchy Lamb Spring Rolls(makes 9 large or 12 small)

Ingredients:
1 tbsp peanut oil
8 good sized spring onions, chopped diagonally and including as much of the green as is possibleLamb Spring Rolls
Half a Hispi or Pointed sweet cabbage, shredded
1 carrot, peeled and julienned finely
2 big handfuls of beansprouts
1 tsp Chinese five spice
a pinch of freshly ground black pepper
300g cooked, roasted lamb, shredded
200g filo pastry sheets
2 tbsp olive oil.

Method:
1. Prepare the vegetables prior to needing them and heat the peanut oil in a wok until really hot.
2. Stir fry the vegetables, keep turning them to prevent from browning in any way, until the carrots are just tender.
3. Tip the veggies into a heat proof bowl and set aside to cool a little.
4. Chop and shred the lamb.
5. Add the five spice, pepper and lamb to the veggies and stir to combine.
6. Cut the pastry pieces to size.
7. Brush a little oil onto the edges of the top half of the first sheet.
8. Place a spoonful (or more if you are making larger rolls) of the filling onto the lower half of the pastry sheet.
9. Gently start to roll the filling into the pastry, keeping the pastry as tight as possible without splitting it. Roll up to the oiled section, then fold in the edges to seal the filling into the tube.
10. Continue to roll until the pastry sheet is taken up. The oil should help the last bit to stick.
11. Gently place onto a baking sheet and continue with the next pastry sheet.
12. Once all are rolled, place into a pre-heated oven at 180ºC/340ºF/Gas 4 for 25-30 minutes or until the rolls are golden and crispy.

Lamb & Potato Pasties – (serves 3)

Ingredients:
340g shortcrust pastryLamb and Potato Pastie
1 egg yolk
1 large potato, diced small
1.5 tsp Essential Cuisine lamb stock powder or a low salt lamb stock cube
1.5 tbsp (or thereabouts) Bisto Best lamb gravy granules
250g roasted lamb shoulder, diced
2 tbsp petits pois
half a tsp mint sauce

Method:
1. Using just enough water to cover the potatoes in a medium sized saucepan, bring the water to a boil and add the stock powder.
2. Stir the stock until dissolved, then add the potato and simmer for 5 minutes or so, until the dice are just tender.
3. Using a slotted spoon, remove the potato to a bowl and reserve to cool. Retain around a quarter of the stock and add just enough gravy grains to thicken it. Set it aside to cool.
4. Dice the lamb and place into a bowl with the cooled potato, two spoonfuls of the gravy, the petits pois and mint sauce. Stir gently to combine.
5. Roll out the pastry and cut out three 8″ circles.
6. Using the egg yolk, paint a little onto the edge of one half of each pastry circle.
7. Divide the filling between the three pastry circles, placing it on the un-egged side of the pastry.
8. Fold the egged side of the pastry over to encase the filling and press down lightly to seal.
9. Follow around the edge of the pastry with a decorative pattern, pressed in to fix the pastry properly, and cut a hole into the top to let the steam out.
10. Place onto a baking tray and give the pasties a good covering of egg wash.
11. Bake at 190degC/375degF/Gas5 for 30-35 minutes or until the pastry is golden brown and crisp.

As a lunchtime snack or evening meal…don’t let the leftovers go to waste.

Recipes from @JennyEatwell

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