A tasty alternative to Cornish pasties, serve these pork and vegetable parcels hot with a mixed green salad. This recipe is a mouthwatering leftovers idea from our rolled pork loin with fennel seed crust dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once. Preheat the oven to Gas Mark 7, 220°C, fan 200°C. Bring a medium pan of water to the boil and add the diced vegetables, boil for 5?10 minutes or until tender. When cooked, drain in a colander and leave to cool. Meanwhile, on a floured work surface, roll out the pastry to a thickness of 3mm (1/8in) thick. Using a plate or round cutter, cut out 4 circles approximately 15?20cm (6-8in) in diameter. When the vegetables have cooled transfer them to a large mixing bowl, add the minced pork and stir well. Add salt and a generous amount of pepper. Divide the mixture equally and place one-quarter on one half of each of the pastry circles. Top each with one-quarter of the butter. Brush the sides of the circles with egg and fold the uncovered pastry over the filling to form a semi-circle. Seal the edges together and crimp for a decorative finish. Transfer the pasties to a baking tray and bake for 20 minutes or until golden. Serve immediately with a green salad.