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John Waite's spiced lamb pasties
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John Whaite’s Spiced Lamb Pasties

Author: John Whaite

Ingredients

  • For the Pastry
  • 250 g plain flour
  • ¼ tsp table salt
  • 125 g Stork with Butter
  • 1 large egg
  • 2 tbsp. cold water
  • For the Filling
  • 250 g 20% fat lamb mince
  • 100 g frozen peas defrosted
  • 100 g coarsely grated sweet potato
  • ½ tsp table salt
  • ½ tsp finely ground black pepper
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground allspice/pimento
  • ½ tsp ground cinnamon
  • 50 g toasted pine nuts
  • 75 g feta cheese crumbled
  • Zest of 1 large lemon
  • To glaze
  • 1 large egg yolk beaten with 1 tsp water

Instructions

  • Make the pastry by putting the flour and salt into a bowl.
  • Add the Stork with butter and rub in until the mixture resembles fine breadcrumbs.
  • Mix the water with the egg and add to the pastry.
  • Mix with a knife until it comes together and then use your hand to knead it into a dough.
  • Roll into a sausage shape, wrap in cling film and leave to cool in the fridge for an hour.
  • Make the filling by mixing the ingredients together until they are well combined
  • Preheat the oven to 200C, 180C fan, Gas Mark 4
  • Take the pastry from the fridge and cut into four discs.
  • Roll each disc out until it is about 18 cm circle in diameter
  • Place the filling mixture on one half of the circle leaving a 2cm gap round the edge
  • Fold the other half of the pastry over the top and crimp the edges together
  • Glaze with the egg mixture and bake for 30 minutes