After a Sunday roast, most households have leftover vegetables, meat and gravy that can sometimes go to waste.
While there’s nothing better than a leftover sandwich, there are certain vegetables like parsnips, swede and potatoes that don’t work between slices of bread.
Luckily, Watercress.co.uk has shared an easy recipe that uses up your leftover vegetables from Sunday.
The recipe includes “all your leftover vegetables from a roast dinner” including broccoli, swede, parsnips and peas.
How to make Bubble & squeak pot pies with watercress
This recipe makes four individual pies, which take 10 minutes to prepare and 35 minutes to cook.
Ingredients:
- All your leftover vegetables from a roast dinner; carrot, broccoli, potatoes, swede, parsnips, peas – chopped into cubes
- 60g watercress, chopped
- 1 sheet puff pastry
- 50-100ml vegetable stock made with boiling water
- 2tbsp crème fraiche
- Salt & pepper.
Method:
1. First, preheat the oven to 200°C and combine the leftover vegetables, watercress and creme fraiche in a bowl. Ensure the ingredients are mixed thoroughly.
2. Next, start adding small amounts of the vegetable stock at a time being sure not to make the mixture too runny. There needs to be enough liquid so that a creamy sauce develops as it’s heated up in the oven. Season the mixture with salt and pepper.
3. Portion the filling out between four individual pie dishes before rolling out the sheet of puff pastry and dividing it into quarters.
4. Top each pie dish with a piece of pastry, folding or crimping the edges to make it fit.
5. Put the pies in the oven until the pastry is golden brown – for around 30 to 35 minutes.
6. Serve either by itself or with some gravy, a fried egg or some brown sauce.
Bubble and squeak is traditionally made using cooked potatoes and cabbage mixed together and fried.
The British dish has been around since the 18th century when some variations included beef.
