Lamb, Sweet Potato and Mint Pasties

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READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Season the flour and sift into a large bowl. Add the butter and rub into the flour using your fingertips until the mixture resembles fine breadcrumbs. Sprinkle with 6 to 7 tablespoons of chilled water (enough to just bind the dough) and draw the mixture together with a knife. Knead gently on a floured board then wrap in plastic wrap and chill for 30 minutes in the fridge.
  • Preheat the oven to 350°F.
  • Divide the pastry into 4 equal pieces. Roll each piece on a lightly floured work surface. Roll using short strokes and always in one direction, giving the pastry a quarter turn after each roll. Roll to 1/4in thickness. Cut into a circle about 7in diameter using a plate as a guide.
  • Mix together the vegetables, lamb and mint. Arrange quarter of the mix in the centre of each pastry circle. Season.
  • Lightly brush the edge of the pastry with water then carefully bring up the edges to the centre to cover the filling. Pinch the join to create a sealed edge over the top of the pasty. Repeat with the other pastry circles.
  • Brush the pasties with beaten egg and sprinkled with cracked black pepper. Cook for 1 hour until the pastry is golden and the filling cooked through.
  • Serve hot or cold with chutney.
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