Head chef at Faithlegg House Hotel, Jenny Flynn, joined Maria McCann on The Saturday Café for one more Food at Faithlegg for 2025. Jenny had a recipe for Festive Cornish Pasty.

This time of year, after the hustle and bustle of Christmas, you don’t want to overcomplicate what is left of the Christmas dinner, so this little recipe is great to use up what’s left over from the dinner

It works well with Leftover turkey or ham, roast vegetables (carrots, potatoes, parsnips or sprouts) and stuffing, Cheese, a mild cheddar or a brie is good for this, some gravy and cranberry sauce

Ingredients:

• 1 sheet of frozen puff pastry. (This will be enough for 6 portions
• The leftovers are portioned into 6 equal sizes approx. 150g each
• 150g grated cheese
• 6tea spoons of cranberry sauce
• 6 teaspoons of gravy
• 1 egg for egg wash

Method :

1. Preheat oven to 200c
2. Roll out the puff pastry and cut into 6 squares or rectangles
3. Place a teaspoon of cranberry sauce on the side of each piece of puff pastry, put the filling on top, add a teaspoon of gravy and lastly the grated cheese.
4. Fold the pastry over to make pockets and press the edges with a fork to seal.
5. Brush with beaten egg
6. Place it on a baking tray and bake for 15-20 mins until puffed and golden brown.

Enjoy with a salad or a side of chocolate!!!

Jenny Flynn