e43 Lamb & Mint Pasties. Homemade pasties filled with tender lamb and mint sauce. Lamb Pasty Recipe.

lamb mince

🥗Healthier: turkey mince

💰Cheaper: beef mince

Turkey mince is leaner and lower in fat.

shortcrust pastry

🥗Healthier: whole wheat pastry

💰Cheaper: store-bought pastry

Whole wheat pastry adds fiber.

fresh mint

🥗Healthier: dried mint

💰Cheaper: no mint

Dried mint is more accessible.

potato

🥗Healthier: sweet potato

💰Cheaper: mashed cauliflower

Sweet potato adds a different flavor.

Sift all-purpose flour and a little salt into a bowl.

Transfer the mixture into a stand mixer.

Add cold butter and turn on the machine to medium speed.

Break the egg and add cold water until the weight is 100g; whisk well.

Add the egg mixture to the flour mixture to form a paste; then turn off the machine.

Keep the pastry in the fridge for at least 3 hours.

Prepare the filling by cubing lamb leg, a small yellow onion, a potato, and a carrot.

Add some peas, dried rosemary, black pepper, and salt to the filling and mix well.

Divide the filling into four equal pieces.

Roll out the dough to about 3-4mm thickness in an oval shape.

Add a quarter of the filling to each pasty.

Fold the pastry to form a semicircle and press the edges to seal.

Preheat the oven to 350°F.

Brush the tops with egg wash.

Bake the pasties for 35 minutes at 350°F.

Check the pasties after baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens