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10 September 2014,14:30 by
Ponmathi Srilekha.S

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LAMB PASTIES

Serves :
8

Preparation Time :
15 minutes

Cooking Time :
3 hours

Preparation Method :

  • Put the flour in a shallow bowl, season with salt and pepper, and add the lamb. Turn to coat. Heat the butter in a large casserole over medium heat and brown the shanks all over, 10 minutes. Remove and set aside.
  • Stir the leeks, carrots, and turnips into the butter and juices in the pan. Add the bay leaf, tomato paste, and vinegar and mix well.
  • Return the lamb to the casserole and pour in the stock. Cover and simmer for at least 2 hours, until the meat is falling off the bone. Check the seasoning. Allow the casserole to cool.
  • Strain the liquid and discard, then cut the meat into chunky pieces. Put in a bowl  and mix with the vegetables and mint.
  • Preheat the oven to 350°F (180°C/gas 4). Line a large baking sheet with parchment paper. Cut out four 8 inch (20 cm) circles from each sheet of pastry. Brush the bases with egg.
  • Divide the filling mixture evenly among the pastry circles. Pull the sides up around the filling and crimp the pastry at the join. Brush with egg.
  • Transfer to the prepared baking sheet. Bake for 45 minutes, until golden brown. Serve hot with pickle or chutney.

INGREDIENTS

  • 4 tablespoons all-purpose (plain) flour
  • Salt and freshly ground black pepper
  • 6 lamb shanks
  • 4 tablespoons butter
  • 4 leeks, sliced
  • 4 carrots, diced
  • 4 small turnips, diced
  • 2 bay leaf
  • 2 teaspoon tomato paste
  • 2 tablespoon white wine vinegar
  • 1.5 liter chicken stock, hot
  • Small bunch of fresh mint, chopped
  • 750 grams sheets ready-rolled puff pastry
  • 2 large eggs, beaten
  • Pickle or chutney, to serve

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