Potato Pasties

About the dish

The recipe is a way of using up leftovers. The book calls the finished pastries "rissoles" and also suggests filling them with stewed vegetables.

How to make it

1. 1

   Make the dough

   Work the margarine, flour and boiled grated potatoes into a smooth dough. Roll it out to the thickness of the back of a knife.

2. 2

   Make the filling

   Make a stew in the usual way from butter, flour and stock. Fold in the leftover meat or fish and season with pepper and salt. The filling can be made dark or light, with fish or meat, or you can fill with stewed vegetables.

3. 3

   Fill and fold

   Cut out rounds with a glass or cutter. Put a little filling on each round, brush the edge with a little water and fold over. Press lightly and "tongue" the edge with the back of a floured knife.

4. 4

   Bake

   Brush the pasties with egg and bake until light golden brown in a hot oven (about 225 °C (435 °F)).

5. 5

   Note

   Note: Use only leftovers that have been kept cold, and heat them through thoroughly.