Name: Home-Made Lamb Pasties
Yield: Makes 8 Pasties
Cuisine: United Kingdom
Ingredients: 100 g (4 oz) celery, cut into 1 cm (½ in) dice; 100 g (4 oz) carrots, cut into 1 cm (½ in) dice; 100 g (4 oz) onions, cut into 1 cm (½ in) dice; ½ teaspoon chopped fresh sage; 25 g (1 oz) plain flour; Salt and freshly ground white pepper; 450 g (1 lb) lean lamb, coarsely minced or chopped; 1 egg, beaten; 750 g (1½ lb) Puff Pastry; ½ teaspoon chopped fresh thyme; 1 garlic clove, crushed; 25 g (1 oz) beef dripping or lamb fat; 900 ml (1½ pints) Chicken Stock reduced to 300 ml (10 fl oz); Worcestershire sauce; 2 potatoes, cooked in their skins; 600 ml (1 pint) Veal jus or bought alternative (150 ml (5 fl oz) for mixture and optional 450 ml (15 fl oz) for gravy); 100 g (4 oz) parsnip, cut into 1 cm (½ in) dice; 100 g (4 oz) swede, cut into 1 cm (½ in) dice

Preparation info

Makes
8
Pasties

Difficulty
Easy

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

This is not a Cornish pasty recipe – or at least so I’ve been told – so I’ve changed its name to ‘home-made’, It’s my version of a pasty – light, crisp and very tasty. If you do not have time to make your own pastry, you can use a shop-bought puff or flaky pastry. Should you have any filling left over, this will keep in the fridge and can be eaten just as mince or made into a shepherd’s pie.