How to make minced lamb and mint pasties

 

An unusual Cornish Pasty style pasty that Greggs should be selling, lamb and mint pasties with a hint of mint are fantastic probably best served with baked beans to hungry kids young and old...

Dish Description: Minced lamb and vegetable pasties, fairly easy, inexpensive, not quick but easily frozen for later use. 

Men have priorities, for most beer err obviously, for some men tho its footy on't telly, others fast cars. Some men, I'm told even run after women. 

But all men have something in common and that's the love of pies. 

Recipe

Pastry

This pastry is great for pasties, it wants to be a little hard, Cornish pasties are supposed to be able to survive being dropped ten feet. I don't know if a unit of measurement exists for pasty dropping but it ought too.

Ingredients:-

450 gm bread flour
114 gm of water, lard, and butter.
Salt

Blitz the dry ingredients add the watter (I'm Cumbrian, and it's 'watter' not water) and when it turns into a ball, tek it owt.

Kneed the dough for a couple of mins only, then test - it should come apart as if tearing. Make the dough into a sausage shape and divide into six or seven pieces, roll into balls, set aside half an hour.

Ingredients:- Filling
1/2 lb minced lamb
Onion
Carrots
Pots
Lamb stock
Worcestershire sauce
Mint sauce

In a large frying pan in a little oil brown half a pound of lamb mince, add a finely chopped onion, very small cubes of a couple of potatoes and equally small diced carrots, stir around for about ten mins. Add a mug of lamb stock with a splash or two of Worcestershire sauce, season and simmer for about fifteen mins, you want the liquid to almost all disappear. Then add a couple of  teaspoons of mint sauce. Mix it all up and mash a bit. Allow to cool a bit.

Roll pastry out into rustic rough circles as you can see by the picture and put some filling on each in the middle. Make some egg wash. Paint a little onto one side of the pasty fold over and crimp the edge so it looks like the picture at the top of the page. 

Don't use too much egg wash or it won't stick properly. Repeat and then paint over the tops with the egg, make a hole so the steam may escape in each pasty. If you wait a few minutes and wash again with the remaining egg wash they will cook and be golden. Set the pasties aside for a few minutes and then bake on baking paper for about forty to fifty minutes at 180.

These are great hot but are also great cold, I made seven pasties for the cost of half a pound of minced lamb, two pots, two carrots, an egg and a bit of butter and lard, oh and some flour. They might be rustic and cheap to mek but they're top scran marra.

Enjoy

Andrew