Air fryer pasties
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 4
- Dietary
- Nut-free
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!
By Jules Mercer
Ingredients
For the pastry
For the filling
- vegetables: 375g/13oz leftover roast vegetables (such as potatoes, swede or carrots)
- roast beef: 75–100g/2½–3½oz leftover roast beef or chicken
- beef stock: 100ml/3½fl oz beef gravy (alternatively, mix 100ml/3½fl oz hot beef stock with 2 tsp cornflour)
- egg: 1 free-range egg, beaten
- cranberry sauce: 1 tbsp mustard, horseradish or cranberry sauce (optional)
- pepper: salt and 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 bring the dough together, adding more water if necessary, one tablespoon at a time.
Bring the pastry together, wrap in cling film and place in the fridge for 20 minutes.
To make the filling, mix the vegetables, meat and gravy together in a bowl and taste to check 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 bowl turned upside down to cut the pastry into 4 18cm diameter circles.
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 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 15–20 minutes until the pastry is golden.
Recipe tips
This recipe was developed using a 5.5 litre/9½ pint air fryer.
