Lamb pasties

Recipe by:

These individual pies are perfect comfort food. Eat piping hot or at room temperature - whatever way you enjoy them they will be delicious

Lamb pasties

SERVES

4

PEOPLE

PREP TIME

60

MINUTES

COOKING TIME

45

MINUTES

CUISINE

COURSE

Main

Method

  1. Mix the flour, salt and baking powder and rub in the butter until it forms rough bread crumbs. Bring the pastry together with cold water, adding it a ½ a tablespoon at a time until a dough forms. It should combine well but not be sticky. Wrap it in parchment and allow to cool in the fridge for at least an hour.

  2. Heat the butter in a large pan over a medium heat and sauté the onion until it is turning translucent. Add the potato and swede and fry for about five minutes.

  3. Add the lamb, thyme leaves and black pepper and fry until it is browned all over. Set aside.

  4. Pre heat your oven to 170°C and line a flat baking tray with parchment.

  5. Roll the pastry into four discs about 3 millimetres in thickness and about 9 inches in dimeter. Spoon the filling into the centre and fold the pastry over. Seal around the edges by pinching the pastry tightly crimping the edge.

  6. Brush each parcel with the beaten egg and place onto the prepared tray.

  7. Bake for about 45 minutes until golden. Once cool enough to handle transfer onto a wire rack to cool completely.

Ingredients

  • For the pastry:

  • 490g plain flour

  • 1 tsp sea salt, sieved

  • 2 tsp baking powder, sieved

  • 150g cold butter, cubed

  • For the filling:

  • a knob of butter

  • 1 medium onion, finely diced

  • 1 medium potato, peeled and finely diced

  • 200g swede or turnip, peeled and finely diced

  • 350g finely chopped lamb

  • a spring of thyme, leaves removed from the stalk

  • 1 tsp cracked black pepper

  • To decorate:

  • 1 egg, beaten

Method

  1. Mix the flour, salt and baking powder and rub in the butter until it forms rough bread crumbs. Bring the pastry together with cold water, adding it a ½ a tablespoon at a time until a dough forms. It should combine well but not be sticky. Wrap it in parchment and allow to cool in the fridge for at least an hour.

  2. Heat the butter in a large pan over a medium heat and sauté the onion until it is turning translucent. Add the potato and swede and fry for about five minutes.

  3. Add the lamb, thyme leaves and black pepper and fry until it is browned all over. Set aside.

  4. Pre heat your oven to 170°C and line a flat baking tray with parchment.

  5. Roll the pastry into four discs about 3 millimetres in thickness and about 9 inches in dimeter. Spoon the filling into the centre and fold the pastry over. Seal around the edges by pinching the pastry tightly crimping the edge.

  6. Brush each parcel with the beaten egg and place onto the prepared tray.

  7. Bake for about 45 minutes until golden. Once cool enough to handle transfer onto a wire rack to cool completely.