Melt-in-the-mouth flakes of pastry encasing tender lamb and vegetables. These pastries make a great supper dish served alongside some seasonal veg. Use minced beef or pork if preferred.
- 1 small onion, finely grated
- 1 small carrot, finely grated
- 100g canned sweetcorn, drained
- 250g lean minced lamb
- 2tsp dried rosemary
- Salt and freshly ground black pepper
- 1 1/2tbsp plain flour
- 2tbsp whole milk, to glaze
- 500g puff pastry, thawed if frozen
Pre-heat oven to 220°C/425°F/Fan 200°C/Gas Mark 7. Line a large baking tray with baking parchment. Put the vegetables in a bowl and mix in the lamb, rosemary and plenty of seasoning. Bind together with the flour. Set aside.
Divide the pastry into 2 equal pieces and roll out each on a lightly floured surface to make a 30cm square. Using a 15cm round cutter or upturned saucer, stamp out 4 circles from each. Discard the trimmings.
Divide the lamb mixture between the 4 circles. Brush the edges with water and place another circle on top. Press the edges together well.
Put on the baking tray, make a slit in the centre of each and brush with milk. Bake in the oven for about 30 mins until golden and crisp. Best served warm with vegetables or salad.
For a vegetarian pastry, increase the vegetable quantity to 400g, making sure all the pieces are finely chopped or grated so that they cook in time. Pile on to the pastry rounds and sprinkle 25g grated Cheddar cheese on top before sealing with a pastry lid. Bake as directed.