Ingredients
For the Lamb Filling
- 1½ pounds lamb shoulder or leg, finely diced
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and finely diced
- 1 medium carrot, finely diced
- 1 tablespoon tomato paste
- 1 cup beef or lamb stock
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons fresh mint, finely chopped
For the Pastry
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- ½ to ¾ cup cold water
For Assembly
- 1 egg, beaten
- 1 tablespoon milk or water
Equipment Needed
- Large skillet
- Mixing bowl
- Rolling pin
- Baking sheet
- Parchment paper
Step 1: Cook the Lamb Filling
Heat the olive oil in a large skillet over medium heat. Add the diced lamb and cook until lightly browned on all sides. Remove lamb and set aside.
In the same skillet, add the onion and cook for 5 minutes until softened. Add garlic and cook for 30 seconds.
Stir in tomato paste and cook for 1 minute.
Return lamb to the pan, add potatoes, carrot, stock, salt, pepper, and thyme. Stir well.
Reduce heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until the vegetables are tender and the liquid has mostly evaporated.
Remove from heat and stir in the fresh mint. Let the filling cool completely before assembling.
Step 2: Make the Pastry
In a large bowl, mix the flour and salt.
Add the cold butter cubes and rub them into the flour using your fingertips until the mixture resembles coarse crumbs.
Gradually add cold water, mixing gently until a dough forms.
Turn onto a lightly floured surface and knead just until smooth. Wrap and chill for 30 minutes.
Step 3: Assemble the Pasties
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll the chilled pastry to about ⅛-inch thickness. Cut circles about 6 inches in diameter.
Place a generous spoonful of cooled lamb filling onto one half of each pastry circle.
Fold the pastry over the filling to form a half-moon. Crimp the edges firmly to seal.
Step 4: Egg Wash and Bake
Mix the beaten egg with milk or water. Brush over each pasty.
Cut a small steam slit on top of each pasty.
Bake for 25 to 30 minutes, or until the pastry is golden brown and crisp.
Step 5: Rest and Serve
Allow the pasties to cool for 5 to 10 minutes before serving. This helps the filling set and improves flavor.
Serve warm or at room temperature.
Storage and Reheating
Refrigerate baked pasties in an airtight container for up to 3 days.
To reheat, bake at 350°F (175°C) for 10 to 15 minutes until warmed through.
Unbaked pasties can be frozen for up to 2 months and baked directly from frozen, adding 5 to 8 minutes to baking time.
