Irish Lamb and Root Vegetable Pasties

Name: Irish Lamb and Root Vegetable Pasties
Prep time: PT45 minutes
Cook time: PT40 minutes
Total time: PT1 hour 25 minutes
Yield: 6
Cuisine: Ireland
Ingredients: 500 g Lamb shoulder (boneless, cut into 1cm cubes); 500 g All-purpose flour (plus extra for dusting); 250 g Cold unsalted butter (cubed); 100 ml Cold water (approximately); 2 medium Carrots (peeled and finely diced); 1 medium Swede (rutabaga) (peeled and finely diced); 1 medium Onion (finely chopped); 2 medium Potatoes (peeled and finely diced); 200 ml Lamb or beef stock; 1 tbsp Fresh thyme (chopped); 1 tsp Fresh rosemary (chopped); 1 tsp Salt; 0.5 tsp Black pepper (freshly ground); 1 large Egg (beaten, for egg wash)

Hearty and flavorful hand-held pies filled with tender lamb, earthy root vegetables, and aromatic herbs, encased in a golden, flaky pastry. A portable and satisfying meal, perfect for a picnic or a warming lunch.

준비 시간45 minutes

조리 시간40 minutes

총 시간1 hour 25 minutes

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
For the pastry: Rub the butter into the flour until it resembles breadcrumbs. Gradually add cold water until a firm dough forms. Wrap in cling film and chill for at least 30 minutes.
2
For the filling: In a large bowl, combine the lamb, diced carrots, swede, onion, and potatoes. Add the chopped thyme and rosemary, salt, and pepper. Mix well.
3
Heat the stock in a saucepan and pour over the lamb and vegetable mixture. Stir to combine.
4
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a baking sheet with parchment paper.
5
On a lightly floured surface, roll out the pastry to about 3mm thickness. Cut out 6 circles, approximately 20cm in diameter.
6
Spoon the lamb and vegetable filling onto one half of each pastry circle, leaving a border. Moisten the edges with water, then fold the other half of the pastry over to create a semi-circle. Crimp the edges firmly to seal.
7
Place the pasties on the prepared baking sheet. Cut a small slit in the top of each pasty to allow steam to escape. Brush with the beaten egg wash.
8
Bake for 15 minutes at 200°C, then reduce the oven temperature to 180°C (160°C fan/Gas Mark 4) and bake for a further 25-30 minutes, or until the pastry is golden brown and the filling is cooked through.
9
Allow to cool slightly before serving.

요리 기록 추적

💡 전문가 팁

✓Ensure all vegetables are diced finely and uniformly for even cooking.
✓Don't overwork the pastry dough, as this can make it tough.
✓Make sure the pasty edges are sealed very well to prevent the filling from leaking out during baking.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add a tablespoon of Worcestershire sauce to the filling for an extra umami kick.
Substitute lamb with beef or even a hearty mushroom and lentil mixture for a vegetarian option.
Include a handful of chopped parsnips or turnips along with the other root vegetables.