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Stir the leftover cottage pie filling and sweet potato mash together along with the peas, curry paste and vinegar. Season.
Roll the puff pastry out into a thin 30cm square on a lightly floured surface, then cut into four equal-sized smaller squares. Divide the filling between the squares, generously spooning it over half of each one, leaving a 1cm border around the edge. Fold the other half of the pastry over diagonally to form triangular parcels and enclose the filling, pressing the edges down firmly with a fork to seal. Will keep chilled for up to a day, or frozen for up to three months.
Heat the oven to 200C/180C fan/gas 6. Put the pasties on a baking tray lined with baking parchment and brush over the milk. Bake for 25 mins (or 45 mins from frozen) until the pasties have puffed up and browned, and the filling is piping hot. Leave to cool for a few minutes before serving.