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Lamb & Potato Pasties

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Lamb & Potato Pasties
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Lamb & Potato Pasties

Added by: on Feb 19th, 2015
Minty, tasty and so easy to make, a fantastic way of using up leftover roast lamb.
Rating:
0
Prep Time:
40 min
Cook Time:
35 min
Ready In:
75 min

Servings

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Original Recipe Yield: 3 servings (3 Pasties)
 

Ingredients:

  • 340 g 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
  • 250 g roasted lamb shoulder, diced
  • 2 tbsp petits pois
  • 1/2 tsp a mint sauce
Nutrition Facts
Lamb & Potato Pasties

Servings Per Recipe: 3

Amount Per Serving

Calories: 917

  • Total Fat: 43.5 g
  •     Saturated Fat: 13.1 g
  •     Trans Fat: 11.4 g
  • Cholesterol: 137.4 mg
  • Sodium: 561.5 mg
  • Total Carbs: 102.9 g
  •     Dietary Fiber: 4.2 g
  •     Sugars: 31.2 g
  • Protein: 27.6 g
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Directions:

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. Set it aside to cool.

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 at 190degC/375degF/Gas5 for 30-35 minutes or until the pastry is golden brown and crisp.

12

Serve with potato wedges and mushy peas.

Cooks' note:
A low salt stock cube is very necessary.

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