Lamb, Sweet Potato and Mint Pasties
- Ready In:
- 1hr 45mins
- 14 ounces all-purpose flour, sifted and seasoned with salt and pepper
- 7 ounces butter, chilled and cubed
- 1 egg, beaten to glaze
- 2 tablespoons cracked black pepper
- 1 medium sweet potato, peeled and diced
- 3 ounces rutabagas, peeled and diced
- 3 ounces carrots, peeled, diced
- 9 ounces lamb steaks, cut into 1/2in cubes
- 2 tablespoons of fresh mint
- 1 red onion, finely chopped
- 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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RECIPE SUBMITTED BY
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)