Lamb and potato pasties

Super tasty and easy to make, a great way of using up leftover roast lamb.
1. Using just enough water to cover the potatoes in a medium sized saucepan, bring the water to a boil and add the stock powder.
2. Stir the stock until dissolved, then add the potato and simmer for 5 minutes or so, until the dice are just tender.
3. Using a slotted spoon, remove the potato to a bowl and reserve to cool. Retain around a quarter of the stock and add just enough gravy grains to thicken it.
4. Dice the lamb and place into a bowl with the cooled potato, two spoonfuls of the gravy, the petits pois and mint sauce. Stir gently to combine.
5. Roll out the pastry and cut out three 8" circles.
6. Using the egg yolk, paint a little onto the edge of one half of each pastry circle.
7. Divide the filling between the three pastry circles, placing it on the un-egged side of the pastry.
8. Fold the egged side of the pastry over to encase the filling and press down lightly to seal.
9. Follow around the edge of the pastry with a decorative pattern, pressed in to fix the pastry properly, and cut a hole into the top to let the steam out.
10. Place onto a baking tray and give the pasties a good covering of egg wash.
11. Bake for 30-35 minutes or until the pastry is golden brown and crisp. Serve and enjoy!
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Rating 4.8
By 4 people
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Servings:  3
Prep Time:  40 mins
Total Time:  75 mins

Related Categories:   Baked,  Hors d'oeuvres,  


340g shortcrust pastry 1 egg yolk 1 large potato, diced small 1.5 tsp Essential Cuisine lamb stock powder or a low salt lamb stock cube 1.5 tbsp (or thereabouts) Bisto Best lamb gravy granules 250g roasted lamb shoulder, diced 2 tbsp petits pois half a tsp mint sauce

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