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Irish Lamb and Root Vegetable Pasties
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.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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.
đĄ Proffstips
- âEnsure all vegetables are diced finely and uniformly for even cooking.
- âDon't overwork the pastry dough, as this can make it tough.
- âMake sure the pasty edges are sealed very well to prevent the filling from leaking out during baking.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.