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PrintLAMB PASTIES
Serves :
8
Preparation Time :
Cooking Time :
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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