There really is little better than a parcel of meltingly good meat and vegetables wrapped in golden crispy pastry. This recipe is a bit like a roast lunch that is perfect to munch in one handful!
For the pastry:
- 500g strong white bread flour
- 120g butter
- 120g vegetable fat or lard
- ½ a tsp of sea salt
- 170ml cold water
For the filling:
- 300g British lamb steak, coarsely chopped (replace with lamb mince if easier or to hand)
- 150g potatoes (1 medium potato)
- 100g courgette, chopped into small pieces
- 250g summer squash or butternut squash, peeled and chopped
- Half an onion, coarsely chopped
- 2 spring onions, or chives
- 1 tsp of wholegrain mustard
- Salt and pepper
- Fresh mint leaves
- Thyme leaves
1 egg, to brush before baking 50g butter to add when filling
- Preheat the oven to 200 degrees.
- For the pastry, put the flour and salt into the food processor or a mixing bowl with the butter and vegetable fat, mix together until it looks like breadcrumbs and slowly add the water until it comes together as a dough. Knead by hand for about five minutes or with the dough hook on your mixer, this will give it the stretch and strength it needs to hold the mixture.
- Wrap tightly in cling film and rest in the fridge for 3-4 hours.
- Or use 2 packets of ready-made puff pastry.
- For the filling, chop all the vegetables and potatoes into chunks of roughly the same size.
- Use a sharp knife or scissors to cut the meat into pieces about 2cms in size.
- Put the vegetables and the meat into a mixing bowl and add the mustard and herbs, season well with salt and pepper, and stir well so all the ingredients are evenly distributed.
- Roll out the pastry, use a side plate to cut out circles of dough, lay them on a piece of baking paper.
- Heap a generous amount of the filling onto one half of each circle of dough, add a dollop of butter before closing.
- Pull together both sides of the pastry and pinch the pastry to crimp the edge and seal in the filling.
- Line a flat baking tray with non-stick baking paper.
- Place the pasties on top and brush well with the beaten egg.
- Put into the preheated oven and bake for about 40-45 minutes or until golden.
- If you are using shop-bought pastry, you will need to turn the pasties over after about half an hour to avoid soggy bottoms!