Little lamb and carrot pasties recipe

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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.


  • 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


  • 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.

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