With a fridge full of knock down ( not knock off .. tut) lamb mince and an expiry date creeping ever closer … I was at a bit of a loss of what to do ! After the obligatory shepherds pie I wracked my brains and scoured my cookbooks for foods that all the family would eat … I could have made koftas , minted lamb burgers , lamb meatballs with a cheesy centre … even mega lamb meatballs filled with cheese , peppers and onions with a cheeky cherry tomato or 2 … but like I say .. it had to be met with the boys approval so I opted for my take on the Silver haired one( Paul Hollywood)’s Moroccan Lamb Pasties !! Mine are more Derby lamb Pasties with a hint of Africa to be fair … but here you go …
250g plain flour
pinch of salt
125g unsalted butter
2 medium egg yolks
50ml cold water
Put the flour and salt in a bowl and mix together.
Add the butter and work the ingredients together until they resemble bread crumbs .
Add the egg yolks and mix with your hands .
Slowly add the water bit by bit until the pastry comes together cleanly off the sides of the bowl.
Roll it into a ball and flatten into a disc shape. Wrap in clingfilm and pop it in the fridge for 2 hours. ( Make sure that your fridge isn’t too cold or else like me you’ll end up with almost frozen pastry !!!! )
200g minced lamb
1 small potato , peeled and chopped into small chunks
100g peeled and diced butternut squash
1 onion , finely diced
2 garlic gloves , crushed
1 tbsp coriander paste (or chopped fresh coriander)
1 tsp cinnamon
1 tsp dried chilli flakes
1 egg, beaten
Mix all the ingredients for the filling ( except the butter & egg) together in a bowl and season well.
Roll out your pastry to about 3 mm and cut out 4 large circles (I used a cereal bowl but a small plate will work just as well).
Spoon some of the filling onto one half of each disc leaving about a centimetre free around the edge. Dot each pasty with a knob of the butter. Brush the pastry edge with the beaten egg and fold over the pastry crimping the edges with a fork to seal the pasty. repeat with each pasty.
Put the pasties on a baking tray ( I oiled mine but you can line yours with greaseproof paper or silicone ) brush them all with more beaten egg and bake at 180 degrees for 40-50 mins.
With the leftover pastry and lamb filling I made mini pasties or should I call them empanadilla’s ? …. these would be excellent for party buffet spreads or for canape’s before dinner .. though not too many greedy guts or you’ll never make it to pudding !!!
…. and the verdict !!! Well Bill & Chris ate them .. I ate them .. the twins decided without a bite that they simply wouldn’t do and just stuck to the Shepherds Pie ! Chris took the leftover pasties to work next day for lunch … equally good hot or cold !! The cinnamon , chili & coriander bring these pasties to life ( baaa) and give that much needed kick …. I will defintely be making these again for picnics , parties and good old wintery lunches xx
Fancy joining in with The Great Bloggers Bake Off ??? Head on over and visit Helen Hollywood at http://www.thecrazykitchen.co.uk/p/the-great-bloggers-bake-off.html and/or Jenny Berry at http://www.mummymishaps.co.uk/category/gbbo