Food

Food >> Food home >> Lamb, sweet potato and mint pasty

Lamb, sweet potato and mint pasty


Published by: Edel Schultz
Published on: 4th February 2010

Serves: 4
Prep time: 20 mins plus 30 mins chilling Cooking time: 1 hour
Cals per serving: 898 Salt and pepper
400g (14oz) plain flour, sifted
200g (7oz) Country Life butter, chilled and cubed
1 medium sweet potato, peeled and diced
75g (2?oz) swede, diced
75g (2?oz) carrots, diced
1 red onion, finely-chopped
250g (9oz) lamb, cubed
2tbsp fresh mint, chopped
Beaten egg, to glaze

1. Season flour, and sift into a bowl. Add butter, and rub into flour until it resembles breadcrumbs. Sprinkle with 6-7tbsp of water. Draw together with a knife. Knead on a floured board. Wrap in clingfilm. Chill for 30 mins.
2. Preheat oven to 180°C/ 350°F/Gas 4. Divide pastry into four equal pieces. Roll each on a floured work surface to a thickness of a ?1. Cut into a circle using a plate.
3. Mix together vegetables, lamb and mint. Arrange quarter of the mix in the centre of each pastry circle.
4. Brush edge of the pastry with water, then bring up the edges to the centre. Pinch the join over the top. Brush with egg. Sprinkle with pepper. Cook for 1hr.