Lamb And Mint Pasty Recipe

Monday, November 14, 2016

Lamb And Mint Pasty Recipe

Add the sugar stir well and leave to cool. Heat a large frying pan and fry the lamb mince for 5min until cooked through and browned.

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Bring the dough together with your hands.

Lamb and mint pasty recipe.

In a large skillet brown lamb in shortening.
Preheat the oven to 3500f.
Flatten the pastry and wrap it in cling film then put it in the fridge for 1 hour to chill.

For the filling in a medium bowl combine the lamb garlic and dried rosemary.
Lightly brush the edge of the pastry with water then carefully bring up the.
Mix together the vegetables lamb and mint.

Preheat the oven to 1800c 3500f gas 4.
Add the onion sweet potato carrots parsley and oregano to a separate bowl.
To make the filling put the potatoes peas onion apples lamb mint and salt in a large bowl and mix well.

Directions in a bowl combine flour and salt.
Roll each piece on a lightly floured work surface.
Divide the pastry into 4 equal pieces.

Transfer to a jug and pour over about 100ml 3 fl oz boiling water.
Next add the potato carrot leek and garlic.
Add half of the mint sauce and season with salt and pepper.

Roll each piece on a lightly floured surface to a thickness of a pound coin then cut into a circle 18cm7in in diameter.
Arrange a quarter of the mixture in the centre of each pastry circle and season.
Divide the pastry in 4.

Meanwhile place peas carrots and onions in a large saucepan.
For the mint sauce sprinkle the mint leaves with a little salt and finely chop.
Lift out of pan using a slotted spoon and set aside to cool.

Directions season the flour and sift into a large bowl.
Cut in shortening until the mixture resembles coarse crumbs.
Sprinkle with salt and pepper.

Melt the butter over a low heat and pour in then add the flour and mix.
Mix together the vegetables lamb and mint.
Cover with cling film and set aside.