Recipe: Lamb and vegetable pasties
Lamb, vegetable and cheddar pasties with olive oil pastry
The story goes that pasties were created as a complete meal for coalminers - meat and vegetables with an edible wrapper and a disposable handle (the crimped seal) for work-stained hands. These are a little more luxurious than the original, with beautifully intense roasted vegetables and delicious olive oil pastry that I'd encourage you to eat all of - coalminers excepted.
|Extra virgin olive oil|
|1/4 kent pumpkin, peeled, 2cm dice|
|2 carrots, peeled, 2cm dice|
|2 large potatoes, peeled, 1cm dice|
|3 parsnips, peeled, cored, 2cm dice|
|Freshly ground black pepper|
|250g lamb mince|
|2 large brown onions, diced|
|3 cloves garlic, sliced|
|2 leeks, sliced in rounds|
|5 sprigs continental parsley, chopped|
|1 egg, whisked|
|1/2 cup frozen peas|
|150g good cheddar cheese, coarsely grated
|1 egg, whisked, to brush pasties|
|2 tbsp sesame seeds|
|Olive oil pastry|
|500g plain flour|
|1/2 tsp salt|
|60ml extra virgin olive oil|
|1. Preheat the oven to 165C fan-forced or 185C conventional.
2. For the pastry, in a food processor whiz the flour and salt. Drizzle in the oil while processing, followed by 250ml cold water. Keep processing until the dough comes together in a ball. Tip out onto a lightly floured surface and knead briefly. Wrap in cling film and rest in the fridge for two hours.
3. Drizzle a generous amount of oil over the pumpkin, carrot, potato and parsnip, season and toss to coat. Tip into a large baking dish and roast for 45-60 minutes, stirring through twice during this time to evenly cook and colour. Once cooked, the vegetables should have lost quite a lot of their mass and will have concentrated in flavour. Remove from the oven and allow to cool on the tray - this will help preserve their shape.
4. Turn the oven up to 200C fan-forced or 220C conventional.
5. In a large pan over medium heat, fry the mince in a little oil until crisp and brown, season. Drain off any excess oil and tip into a large bowl.
6. In a medium pot, add a little oil and butter and the onion, garlic and leeks. Season and sweat over gentle heat until softened, about 10 minutes.
7. Add the leek mix, parsley, egg, peas and cheese to the lamb and combine. Gently mix through the cooled vegetables until you have an even mix.
8. Cut the dough into 10 pieces and roll out into circles about 18 centimetres in diameter. Divide your filling mix into 10. Brush the circles with egg, place filling in the centre of each circle and bring the edges together crimping the pasties closed as you go. Brush them with egg, sprinkle over the sesame seeds and bake on a paper-lined tray for 20-25 minutes or until golden.
- Good Food