What to do with left over roast vegetables?

I love any excuse to make a roast dinner, it’s my favorite meal! The best bit of a roast is having left overs to eat the next day. I don’t like making bubble and squeak so I found a new and different way to have left over roast vegetables.

My signature roast vegetables are carrots, parsnips and sweet potato with a light drizzle of honey on them. 

What you will need - puff pastry, butter for greasing, muffin tray, 1 egg and roast vegetables.

Heat the oven to 170 degrees C. Grease your muffin tray (how many you grease depends on the amount of vegetables you have.) Then you need to roll out your pastry and cut it into rectangle shapes, big enough to fit in the muffin cases and have a little extra to fold over the top.

Once you have placed your pastry in the muffin cases, prick the bottom and sides of the pastry, this stops it from going soggy while baking. Then start to fill the pastry with your vegetables. If you have any bits of pastry floating around the edges cover the vegetables with the pastry.

Then beat an egg in a cup and brush it all over the pastry this will give it it’s lovely golden colour. Place the tray in the middle of the oven and bake for 15 minutes or until the pastry is golden brown on top. Serve warm and with what ever roasted meat you have left over or for a lighter lunch serve with a green salad.  

Enjoy xx