Lamb Sweet Potato And Mint Pasties Recipes
LAMB, SWEET POTATO AND MINT PASTIES
Make and share this Lamb, Sweet Potato and Mint Pasties recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 976, Fat 56.6, SaturatedFat 32.2, Cholesterol 205.8, Sodium 383, Carbohydrate 92, Fiber 6.1, Sugar 5.2, Protein 24.9
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- For the rough puff pastry, put the butter and lard in a bowl and briefly mix. Put the flour and salt in a large mixing bowl and, using your fingertips, briefly rub about a quarter of the butter and lard mixture into the flour (you should still see lumps of butter).
- Add 50ml (2¾ fl oz) cold water and the lemon juice and mix until it comes together to form a dough. Roughly shape the dough into a rectangle.
- On a lightly floured work surface, roll out the dough into a rectangle about the thickness of a pound coin. With a short end of the rectangle facing you, scatter the remaining lard and butter over the top two thirds of the dough.
- For the mint sauce, sprinkle the mint leaves with a little salt and finely chop. Transfer to a jug and pour over about 100ml (3½ fl oz) boiling water. Add the sugar, stir well and leave to cool.
- For the rough puff pastry, take the cooled pastry from the fridge and repeat the rolling and folding one more time, then return it to the fridge for another 20 minutes.
- For the filling, in a medium bowl combine the lamb, garlic and dried rosemary. Add half of the mint sauce and season with salt and pepper. Cover with cling film and set aside.
- Add the onion, sweet potato, carrots, parsley and oregano to a separate bowl. Add the rest of the mint sauce, season with salt and pepper and mix well.
- Preheat the oven to 180C/350F/Gas 4 and line two large baking trays with baking parchment.
- Roll out the pastry to about 3mm thickness. Cut out 6 circles, approximately 13cm (5 in) in diameter using a small saucer or bowl as a guide. Any offcuts can be rolled out again to make more circles.
- Put a few spoonfuls of the vegetable filling to one side of each circle and top with a few pieces of lamb – you need enough to fill the pastry but not so full that the pastry will split open.
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