Lamb Pasties | Pika Chakula

Lamb Pasties

2013-01-17

Ingredients:

  • 4 frozen shortcrust or puff pastry sheets, thawed
  • 1 tbs olive oil
  • 1 onion, finely chopped
  • 350g lean lamb mince
  • 1 tsp each ground cinnamon and cumin
  • 1/4 cup chopped mint leaves
  • 2 tomatoes, chopped
  • Beaten egg, to brush

Method:

Preheat oven to 190°C. Cut four 12cm circles from pastry. Transfer to a lined baking tray. Chill while you make filling.

Heat oil in a large pan over medium heat, then cook the onion, stirring, for 1-2 minutes until starting to soften. Add mince and spices and cook, breaking up with a wooden spoon, for 5-6 minutes until meat is browned. Season, add mint and tomato, then remove from heat and cool.

Divide lamb among pastry, spooning it over half of each circle and leaving a 1cm border. Brush edges with egg, then fold over to form parcels. Press edges to seal, decorate with pastry offcuts if desired, then brush all over with egg. Bake for 15 minutes or until golden. Cool.

 

source:

Recipe Comments

  1. posted by floydian8717 on Feb 5, 2013

    1. Fold it twice
    2. Was it the first time
    3. Celebrate
    4. What happened then
    5. To make a long story short
    6. It’s all in your mind

  2. posted by Caltel T on Feb 12, 2013

    i just wanted to know because i’m going there soon and i am not really sure what they like to eat there…

    thanks.

  3. posted by Brendan O on Feb 17, 2013

    All I know is that it’s wheat and meat that’s all I know

  4. posted by Dark_LovexXx on Mar 18, 2013

    I need to write a paragraph about the kinds of food people (from peasants to kings and queens) ate in Medieval Europe. I DON’T HAVE ENOUGH INFORMATION!!! Can someone please help me out?
    It can be anything to do with food. Drinks as well if possible.

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