There is nothing more satisfying than being able to quickly and easily turn leftovers into a lunchbox meal, or freeze these pasties for eating later.
This was a meal that my husband loved the taste of, but did not like the noodles being cooked in the slow cooker with the beef. The twins however loved the meal and I knew that they would think it was pretty cool to have their beef and noodle meal turned into pasties!
They have had the pasties cold in their lunchbox which they happily ate, and on the weekend we took them to the park in a thermos lined with paper towel and at lunchtime the pastry was still crisp and the filling was still warm. (For those of you who love to use a thermos, this is another perfect choice, just don't forget the paper towel!)
Prep 5 min // Cook 10 min
1 portion of leftover beef noodles (see our Slow-cooked Beef Strip recipe for ideas)
3 sheets shortcrust pastry (or as many sheets as you need for your leftovers)
1 egg lightly whisked
Preheat the oven to 180 degrees, grease a baking tray and set aside.
Cut the shortcrust pasty into 4 equal squares.
Place the filling in the middle and fold each end to the middle leaving a little gap for heat to escape. Seal the bottoms using a fork.
Brush whisked egg over the top of the pastry and place on tray. Bake for 10 minutes or until the pastry is golden.
Cool on a wire rack and freeze in portions.