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Lamb Pasty

Introduction & method

Similar to a Cornish or Devonish pasty, except this one uses lamb instead of beef and the filling contains gravy.

 Lamb Pasty Recipe

Make the filling


Cut the meat into small chunks, about 1cm (half an inch). Peel and finely dice the onion. Finely dice the carrot and celery. Heat some oil in a frying pan and add the veggies. Cook them on very low heat with a lid on for 10 minutes, then turn up the heat, remove the lid and add the meat. Stir frequently to get it browned all over. Add the chicken stock, salt and rosemary, turn down the heat and cook with a lid on for 90 minutes or so until the lamb is tender. Add a splash of Worcester sauce and thicken up the gravy by adding a slurry made of 1 tsp conrflour (cornstarch) and 1 tsp water. Allow the filling to cool before using.

Make shortcrust pastry


Mix the flour and salt together in a bowl. Cut the butter and lard into small pieces and rub them into the flour. You'll end up with a mixture that looks like coarse breadcrumbs. Alternatively, you can use a food processor to combine the fat and flour. Stir in just enough water to form a ball. Wrap the dough in plastic film and place it in the fridge to rest for 30 minutes.

Assemble the pasties


Sprinkle flour on your worktop and roll out 4 discs or pastry about 5mm (quarter inch) thick. Use a side plate approx 20cm (8 unches) diameter as a cutting guide. Moisten the rim with water and place a generous amount of filling in the centre. Raise up the sides of the pastry and press the edges together to form a seal across the top. Crimp the seal together (see the video on how to do this). Place them on a baking sheet lined with greaseproof paper. Make up some eggwash by whisking together an egg and a splash of milk and paint this on the pasties.

Bake the pasties


Heat your oven to 170° Celsius (335° Fahrenheit) for a fan/convection/airfryer oven, or 190° Celsius (374° Fahrenheit) for a conventional one, or gas 5. Place the pasties on the middle shelf and bake for 45 minutes until golden brown. The pasties can be eaten hot or cold.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Lamb Pasty on YouTube.

 
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Ingredients & Info


FILLING
 400 grams lamb steaks
 1 medium onion
 1 stick of celery
 2 small carrots
 500 ml chicken stock
 1 tsp dried rosemary
 half a tsp salt
 1 tbsp Worcester sauce
PASTRY
 400 grams plain white (all-purpose) flour
 100 grams lard
 100 grams unsalted butter
 250 ml water
 1 tsp salt

UNITS:
Metric
US Customary/Imperial

makes 4 pasties
Prep time: 15 minutes.
Cooking time: 2 hours 45 minutes.
Total time: 3 hours.