Wednesday, 4 January 2012

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

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
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.

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