James Strawbridge
Lamb & Mint Pasties
Info
A spring take on a pasty using leftover roast lamb shoulder, finely chopped potatoes, sweet peas and a good hit of Bart Mint, wrapped in crisp golden pastry and best eaten warm with mint jelly and a chilled glass of white or rosé.Ingredients
Method
Ingredients
- 400–500g cooked lamb shoulder, roughly diced
- 2–4 potatoes, finely sliced then chopped (smaller than classic pasty dice)
- 1 shallot, finely diced
- 50g peas
- 2 tbsp mint sauce or mint jelly
- 1–2 tsp Bart Mint
- A good pinch garlic salt
- Freshly cracked black pepper
- 100ml gravy (lamb or chicken)
- Shortcrust pastry (about 500g)
- 1 egg yolk, beaten (for glazing)
- Extra Bart Mint, to finish
- Mint jelly, to serve
Method
1. Preheat your oven to 200°C (180°C fan). In a large bowl, combine the diced lamb, chopped potatoes, shallot and peas. Stir through the mint sauce or jelly, dried mint, garlic salt, black pepper and gravy. Mix well so everything is evenly coated.
2. Roll out the shortcrust pastry and cut into large rounds (around 18–20cm wide). You should get 4–5 pasties, depending on size.
3. Place a generous handful of filling into the centre of each pastry round.
Fold the pastry over to form a half-moon.
4. Using your thumb and forefinger, crimp the edge to create a neat, rope-like seal - sealing in all that flavour and goodness.
5. Brush each pasty with egg yolk, sprinkle lightly with dried mint, and make a small hole in the top to allow steam to escape.
6. Place on a lined baking tray and bake for 35–40 minutes, until golden and crisp.
7. Serve warm with extra mint jelly on the side. Perfect with a glass of chilled white wine or rosé.
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