Saturday, April 5, 2014

Lamb & Roast Vegetable Pasties...

With the cooler weather setting in, these Lamb and roast vegetable pasties are sure to hit the spot. The recipe is from Karen Martini on Better Homes & Gardens -
Sweat off the leek , onion and garlic, season with salt and pepper.
I couldn't buy lamb mince so I bought forequarter chops and took the meat off the bone then whizzed in the food processor.
Cool the leek mixture and add 1/2 cup peas and a handful of fresh parsley.
Brown the mince until well cooked. I added a bit of curry powder at this stage to add more of a kick. Cool off.
These are the roasted potatoes, carrots and pumpkin...tossed in with the leek mix...
Now combine all the ingredients and add in an egg and cheese, mixing gently but well.
Follow the way Karen makes the pasties using puff pastry ... it took me until the 6th one to get the fold over right (bottom right). Brush with beaten egg. Make sure the mixture has cooled otherwise your pastry will just melt and may cause you tears and a tantrum!
Once baked, they were delicious served with a saladand some sweet chilli sauce. The recipe made 10 so I have put 4 uncooked ones into the freezer to pull out another day. We enjoyed the cooked ones again for lunch today too! Gve them a go!
Cheers - Joolz xx


  1. Might have to try that one! I think that would be well received here too - looks delish. cheers Wendy

  2. Joolz, they look very yummy and would be great on a cold winter's night.

  3. Love home made pasties. My mum makes good ones and they are great the next day :) Never tried to make them myself though!

    1. Give them a try - these were lovely with the chunky roast veggies in them. Chicken mince would be just as good too!

  4. These look so good! Can't wait to try them.

  5. This would be great for my family. I am vegetarian and my men are meat eaters. I was thinking I could put some beans in mine and just add the mince to the boy's pasties. Thanks for inspiring me Joolz. xxoo

  6. Yes, beans or lentils would be nice.

  7. I love pasties. Mum made her pastry for pasties with dripping and it was the best pastry in the world! These sound lovely and the video was great - I've often wondered how they got those curly bits on cornish pasties (I usually do the traditional ones in a half moon and press on the edges with a fork). I was also surprised about how much filling they had - I always thought they burst if you used a lot. So I'll have to test that theory.


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