Lamb Pasties

Eaten hot or cold with a salad, pasties make a delicious and filling lunch. For a main course try them with mashed potato and minted peas.

Makes 8

Ingredients

Filling

1kg stewing lamb, finely diced

110g potatoes, diced

110g swede, diced

1 large onion, chopped

1 large carrot, finely diced

Salt and freshly milled black pepper

Pastry

110g butter, cubed

110g lard, cubed

1 egg, beaten

75ml very cold water

450g plain flour

Large pinch salt

The pastry

Add the salt to the flour and rub in the fats to the seasoned flour until the mixture resembles breadcrumbs.

Slowly add the water and mix to a very stiff dough. Knead lightly until smooth. Place in a plastic bag and put in the fridge for 30 minutes to rest.

Preheat the oven to 180C/350F/ gas 4

Combine the filling ingredients in a large bowl.

Roll out the pastry to 5mm thick and cut into 15cm rounds. Divide the filling between the pastry rounds, brush the edges of the pastry with water and bring up the edges to meet at the top of the filling.

Crimp the edges of the pastry together and make a small cut to let the steam escape. Brush with beaten egg and bake in the oven for 50-55 minutes until the pastry is golden.