Lamb and vegetable pasties

Making these is a labour of love and if you adore homemade pastry as I do, these are well worth the effort. I have not listed amounts for the filling in this recipe because it is absolutely interchangeable. All you need to know is that around two handfuls of filling will be enough for each pasty. Instead, I have listed what I used as a guide. I like a mix of lots of vegetables which can take longer to put together. How many different vegetables you use and in what quantities is completely up to you. 

Regarding the meat, I only used a very small amount of lamb (only around 30g per pasty) which might seem a bit stingy to some but it is the vegetables I tend to crave nowadays, more than likely because I know how much better they make me feel. Other meat such as beef or chicken could also be used and in a larger quantity if you prefer. Or of course the meat can be omitted altogether. 

I actually chopped way too many vegetables and so now have a container full in my fridge that I will scramble with a chia egg tomorrow morning. Waste not, want not! 

This recipe makes four because tonight was one of those rare occasions I actually ate the same meal as my family. If you are making your own pastry, any excess can be frozen if required. 

LAMB & VEGETABLE PASTIES (Makes 4)

Pastry

240g/8.5oz plain flour

180g/6.3oz butter

pinch salt

1/4 cup/63ml/2.1fluid oz very cold water

OR

4 sheets shortcrust pastry

Filling (a guide)

lamb

chicory

potato

pumpkin

green bell pepper/capsicum

red bell pepper/capsicum

carrot

broccolini stem

radish

zucchini

Flavouring
sweet paprika

Topping

1 tbsp coconut milk (or regular milk)

poppy seeds (optional)

To cook
canola oil

1. If you are making your own pastry, put the flour in a large bowl or in a KitchenAid/mixer bowl 

2. Chop the butter and add it to the bowl. If it is cold, add it to the bowl in very fine slices

3. Add salt

4. Rub together with your hands or mix with beater attachment until it resembles fine breadcrumbs

5. Add the very cold water and then combine until the mixture just comes together

6. Form a small brick with your hands

7. Wrap with cling film and refrigerate for at least 30 minutes

8. Chop your chosen filling ingredients into a very fine dice

9. Divide dough into four pieces or select one sheet of ready made pastry

10. Cut or roll into a circle at least 20cm in diameter

11. Cover one half of your circle with filling, leaving a thumb width clear around the edge. Pile filling high enough so that when you bring the second side over the top, it covers easily without stretching the pastry

12. Season as per your preference - I used a good sprinkling of sweet paprika

13. Dipping your finger into a small bowl of water, moisten the edge of the entire circle of dough

14. Bring the second side over the top and seal well

15. Starting at one corner, roll the edges up and pinch hard to seal

16. Brush with milk and scatter poppy seeds on top

17. Repeat

18. Place pasties on a cooking tray sprayed with canola oil

19. Bake at (200°C/392°F) for around 20 minutes or until lovely and golden brown

Enjoy ❤️