Lamb, Sweet Potato And Mint Pasties

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 14 ounces all-purpose flour, sifted and seasoned with salt and pepper
• 7 ounces butter, chilled and cubed
• 1 egg, beaten to glaze
• 2 tablespoons cracked black pepper
• 1 medium sweet potato, peeled and diced
• 3 ounces rutabagas, peeled and diced
• 3 ounces carrots, peeled, diced
• 9 ounces lamb steaks, cut into 1/2in cubes
• 2 tablespoons fresh mint
• 1 red onion, finely chopped

Recipe

• 1 season the flour and sift into a large bowl. add the butter and rub into the flour using your fingertips until the mixture resembles fine breadcrumbs. sprinkle with 6 to 7 tablespoons of chilled water (enough to just bind the dough) and draw the mixture together with a knife. knead gently on a floured board then wrap in plastic wrap and chill for 30 minutes in the fridge.
• 2 preheat the oven to 350°f.
• 3 divide the pastry into 4 equal pieces. roll each piece on a lightly floured work surface. roll using short strokes and always in one direction, giving the pastry a quarter turn after each roll. roll to 1/4in thickness. cut into a circle about 7in diameter using a plate as a guide.
• 4 mix together the vegetables, lamb and mint. arrange quarter of the mix in the centre of each pastry circle. season.
• 5 lightly brush the edge of the pastry with water then carefully bring up the edges to the centre to cover the filling. pinch the join to create a sealed edge over the top of the pasty. repeat with the other pastry circles.
• 6 brush the pasties with beaten egg and sprinkled with cracked black pepper. cook for 1 hour until the pastry is golden and the filling cooked through.
• 7 serve hot or cold with chutney.