Recipes

Lamb and Vegetable Pasties

Pasties are traditionally made with a hard crust. This is soft crust version, much more palatable.

(Quick guide for this pastry is twice as much flour as butter.)

for about 6 pasties you will need

350g of self-raising flour
175 g of butter in small pieces
and a good pinch of salt.

Rub all the ingredients together.

What I do is pulse them in the food processor until crumb like, then take them out and knead them into a firm dough with about 4 to 5 tablespoons of cold water.

Wrap and chill while you put the filling together.

Simple filling for pasties, in a bowl mix together:

225gms of minced lamb
1 potato, chopped
1 carrot, chopped
1 onion chopped

Method

Together with any other root vegetable of choice such as Swede, Turnip, parsnip.
Mix through the vegetables a good slosh of Worcestershire Sauce and a good grind of pepper and some fresh herbs such as parsley.

Cut the chilled pastry into 6 even pieces.
Roll out into circles about 15cm.
Spoon filling onto one half, fold over and seal and place on baking tray.
Brush with beaten egg and bake in 200c oven for about 30 minute.

Re-brushing with egg half way through to ensure "golden finish"

Just the thing for a wet, windy and cold winter's night!

Back

Get the Newsletter!