Home-Made Lamb Pasties

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.

Ingredients

    Method

    Fry the minced lamb in the dripping, colouring on all sides and separating the grains. Add the garlic, herbs, diced onions, carrots and celery, cover and cook for about 10 minutes. Season with salt and generously with pepper. Add the flour and continue to cook for a few minutes. Add one-third of the reduced chicken stock and cook for 10–15 minutes. Add the parsnips and swedes and another one-third of the stock and cook for 10 minutes. Check for seasoning and add the remaining stock and 150 ml (5 fl oz) of veal jus.

    Peel the boiled potatoes and cut into 1 cm (½ in) dice. Add them to the meat and cook for 5–6 minutes. Check for seasoning with salt and pepper once again, and add 2–3 drops of Worcestershire sauce for an extra spicy flavour. Allow the mix to cool.

    Roll out the puff pastry and cut into six to eight 15 cm (6 in) squares. When the filling mix is cold, spoon some on to each square of pastry slightly off-centre. Brush around the edges with the beaten egg and fold over diagonally to make a triangle. Trim to a semi-circle, shape and then pinch with thumb and forefinger all the way round the edges to seal. Brush over each of the pasties with beaten egg and leave in the fridge for about 20 minutes before baking.

    Pre-heat the oven to 200°C/400°F/gas 6 and dampen a baking sheet.

    To cook the pasties, just sit them on the prepared baking sheet and bake in the pre-heated oven for about 30 minutes. They should be crisp and golden brown. These can now be eaten as they are or served with the remaining hot jus.