These individual lamb and carrot pasties make a tasty filling snack for parties, day trips or lunch. Make them as part of a buffet as parties.
Ingredients
- 1tbsp rapeseed oil
- 100g minced lamb
- 100g carrots, peeled and grated
- 1/2 an onion, peeled and very finely diced or grated
- 1/2 clove garlic, peeled and crushed
- 15g pine nuts
- 1/2tsp ground cinnamon
- 1/2tsp ground cumin
- 1/2tbsp coriander, chopped
- 1 egg, beaten
- 2 x 375g packs ready rolled puff pastry
- 2tbsp Greek / natural yoghurt
- 4tbsp tomato ketchup
WEIGHT CONVERTER
Method
- First prepare the filling. Heat the rapeseed oil in a frying pan and add the lamb. Cook over a medium heat until the mince is well browned. Set aside.
- Lower the heat, add the onion, and cook gently for 10 mins until it is softened and translucent. Add the garlic, cinnamon and cumin and cook for a further two minutes. Add the carrots and pine nuts, and return the lamb mince to the pan. Cook for five minutes, stirring constantly, then remove into a bowl and leave to cool.
- Preheat the oven to Gas 7/220°C/425°F. When the filling is completely cold, unroll the pastry and cut out 4 inch rounds. Place a spoonful of filling onto each round. Brush beaten egg around the outside of each round, then fold in half and crimp the edges. Place the pasties on a baking sheet, and glaze the top carefully with the remaining beaten egg.
- Cook in the preheated oven for 20-25 mins, until the pasties are golden brown. Mix together the yoghurt and tomato ketchup and serve alongside the pasties as a dipping sauce.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Sumac roasted fennel and carrots recipe
Roasted carrots go well with fennel, which sweetens up as it cooks.
By Samuel Goldsmith Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Trifle cake
This trifle cake has all the elements of the classic British pudding but we’ve made it dairy-free
By Rose Fooks Published
-
Coconut and pineapple ice lollies
Our coconut and pineapple ice lollies are healthier and cheaper than shop-bought lollies and you only need four ingredients plus your chosen decorations.
By Rose Fooks Published
-
Black rice coconut pudding
Our black rice coconut pudding can be enjoyed warm or cold and only uses eight ingredients.
By Rose Fooks Published
-
Quick! Tesco's FREE carrots for Rudolph are back while stocks last
Don’t forget to leave a carrot out for Dasher, Dancer, Prancer, Vixen, Comet, Cupid, Donner, Blitzen and Rudolph this Christmas Eve…
By Jessica Dady Published
-
5 highest-earning baby names revealed: Your little one could grow up to earn a salary of £113,472 with one of these options
David and Sarah are just two of the baby names that could grow up to make the most money - would you choose them?
By Ellie Hutchings Published
-
30 Bluey baby names: Would you name your little one Calypso, Honey or Coco?
These Bluey baby names for boys and girls are unusual choices, but could be perfect for fans of the children's cartoon.
By Ellie Hutchings Published