Categories: November

Ingredients

• 400g plain flour, plus extra for dusting
• 90g chilled unsalted butter, cut into cubes
• 90g lard, cut into cubes
• 1 tbsp vegetable oil, plus extra for greasing
• 1 onion, finely chopped
• 300g lean lamb mince
• 1 tbsp tomato purée
• 2 tsp Worcestershire sauce
• 1 tbsp chopped fresh thyme leaves
• 300ml fresh beef stock, hot
• 1 small potato, finely diced
• 1/2 carrot, finely diced
• 50g frozen peas, thawed
• 1 egg, lightly beaten

Directions

1. Put the flour and a pinch of salt in a food processor. Add the butter and lard, pulse to combine, then add 75ml really cold water. Pulse again until the mixture just forms a ball. Wrap in cling film and chill for 30 minutes.

2. Meanwhile, heat the vegetable oil in a frying pan over a medium heat. When hot, add the onion and fry, stirring, for 2 minutes. Add the lamb mince, break up with a wooden spoon and fry for 5 minutes, until browned. Stir in the tomato purée, Worcestershire sauce, thyme, stock, potato and carrot, and cook for 10 minutes. Stir in the peas and cook for a further minute. Remove from the heat, season with salt and freshly ground black pepper, then set aside to cool.

3. Preheat the oven to 180˚C/fan 160˚C/gas 4. Roll out the pastry on a lightly floured surface to a thickness of about 3mm. Cut out 10cm circles from the pastry, to give about 20 circles.

4. Brush the edges of each pastry circle with water. Place 2 teaspoons of filling in the centre of each pastry circle. Fold 1 side of the pastry up and over the filling to give a semi-circle, then press the edges together to seal, using your thumb and index finger to crimp the pastry edges.

5. Put the pasties onto 2 large, oiled baking sheets. Brush with a little beaten egg and bake for 30 minutes, or until golden.

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