Lamb Pasties

Lamb Pasties

These are spicy and moreish and are wonderful served with Tzatziki dipping sauce and a Greek salad.  Lamb Pasties freeze well and can be reheated in a gentle oven for emergency meals

 

500 grams lamb mince

150 grams pinenuts

2 Spanish onions, diced

4 cloves of garlic

Juice of 2 lemons

1 tablespoon cornflour dissolved in 1 tablespoon of Marsala

½ teaspoon each of cumin, ground ginger, caraway seeds, ground  cardamom, pepper, dried mint and dried Greek oregano

1 red capsicum, fire roasted and skinned, sliced

Pinch of cayenne pepper or chilli powder

Pre-heat oven to 220°C

 

In a large saucepan, heat a little oil and cook the onion and garlic with the spices until very fragrant.  Add the lamb and cook down until it is well browned.

Add the lemon juice, cornflour in Marsala and the capsicum pieces.  Add the pinenuts, allow the pinenuts to brown slightly but not burn.  Remove from the heat and allow to cool before assembling the pasties.

For the pastry:

1 cup plain wholemeal flour or buckwheat flour
100 g butter
pinch of salt
2 egg yolks
1 tablespoon iced water

1 teaspoon lemon juice

In a large mixing bowl, combine the flour and salt, then rub in the butter until the mixture resembles fine bread crumbs. Beat the egg yolks with the water and lemon juice and combine with the flour to form a robust dough.  Do not over knead, allow to rest well before rolling out on a well floured surface to about 3mm thick and cutting into 10cm rounds.

To assemble pasties : place a disc of pastry on a floured surface, add a tablespoon of filling and fold over the pastry.

Roll the edge of the pastry together to seal well.  Brush with a little milk and bake in a hot oven until golden brown.

Pasties can be eaten hot or cold.