Leftovers get a new lease of life as a warm, puff pastry treat.
Preheat the oven to 180C/350F/Gas 4
Roll the pastry out to the thickness of a pound coin. Cut a circle with a 12cm/5in diameter.
Place the haddock filling in the centre, and brush the edges with the beaten egg wash. Fold the edges over together to form a half moon shape and crimp to make a seal.
Brush the remaining egg wash over the pasty and bake in the oven for 15- 20 minutes, or until golden-brown.
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