Stew Pasties

What to do with leftover stew? I know it is better the second day, but no one at my house is good at eating leftovers. So I have to find ways of completely re-inventing the original dish, especially soups.

So I was browsing on the internet and came across a recipe on one of my favorite cookbook sites, the River Cottage website. I have their Meat cookbook and one of these days I’m going to try their meat pie, the whole reason I got the book. Anyway they made this stew pasties.  It’s very easy to make you just pick out the meat and some veggies, make sure that they are bite-size pieces and enclose it in a flaky pate brisee. Mine came out a little dry because I feared that the crust would get too soft if I added some sauce from the stew.  Next time I will just heat up some of the sauce for dipping or drizzling, or better yet thicken the sauce and put some of it inside.

Ingredients  for crust

(makes 3-10″ tart shells, freeze the other 2 for later.  Defrost in fridge the night before using)

2 lb all-purpose flour
1 T salt 1 lb butter or lard
2 eggs
1/3 c ice water
1 T lemon juice or clear vinegar

leftover stew or pot roast
shredded cheese of choice

egg wash- 1 egg and 1 T water

  1. Mix first 5 ingredients together till just blended in mixer with paddle attachment.
  2. Wrap in plastic and place in refrigerator for 15 minutes to rest.
  3. Roll out to 6-6″ inch circles.
  4. Portion out meat and bite-sized veggie pieces between them and sprinkle with cheese of choice.
  5. Add a little of the thickened juice from stew or gravy from the roast. Fold over and crimp the edges.
  6. Cut a couple of vent holes for the steam to escape. I sometimes do initials, because they want special ingredients like no meat or no mushrooms etc.
  7. Brush on eggwash and bake at 375F for about 30 minutes or until golden brown. The internal temperature should reach 165F with an instant-read thermometer.

breads pies and tarts sandwiches soup and sauce

stephslyter View All →

I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.

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