Spiced Lamb Pasties… By Lucy Simmons

By lucy  , , , ,   , ,

August 7, 2014

I made this pastry so my dad could take it into work for his lunch. He loved it and so did all his other co-workers. It smells and tastes delicious.

  • Prep: 35 mins
  • Cook: 20 mins
  • Yields: 8 Snack size


1 tbsp Olive oil

1 Onion, finely chopped

250 Grams Lamb mince

1 tbsp Curry paste

150 ml Lamb stock

200 Grams Frozen garden peas

250 Grams Cooked basmati rice

640 Grams Puff pastry

2 tbsp Milk

2 tbsp Nigella seeds

1 Carrot, cut in small dice


1. Heat the oil in a large pan and cook the onion and carrot for 4–5 minutes until softened. Stir in the lamb, curry paste and stock and simmer for 15 minutes until the liquid evaporates.

2. Tip the lamb mixture into a large bowl and stir in the frozen peas and cold cooked rice (prepared earlier).

3. Preheat the oven to 220ºC, gas mark 7. Cut the pastry into quarters then roll out each piece to make an 18cm square.  Divide the filling between the squares.  Dampen the edges with milk then pull the four corners up so they meet in the centre. Firmly press the edges together to seal.  Repeat to make four pasties.

4. Transfer the pasties to a large, non-stick baking sheet and brush with milk.  Sprinkle over the nigella seeds and bake for 20 minutes until puffed and golden brown.  Enjoy.


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