These individual lamb and carrot pasties make a tasty filling snack for parties, day trips or lunch. Make them as part of a buffet as parties.
- 1tbsp rapeseed oil
- 100g minced lamb
- 100g carrots, peeled and grated
- 1/2 an onion, peeled and very finely diced or grated
- 1/2 clove garlic, peeled and crushed
- 15g pine nuts
- 1/2tsp ground cinnamon
- 1/2tsp ground cumin
- 1/2tbsp coriander, chopped
- 1 egg, beaten
- 2 x 375g packs ready rolled puff pastry
- 2tbsp Greek / natural yoghurt
- 4tbsp tomato ketchup
First prepare the filling. Heat the rapeseed oil in a frying pan and add the lamb. Cook over a medium heat until the mince is well browned. Set aside.
Lower the heat, add the onion, and cook gently for 10 mins until it is softened and translucent. Add the garlic, cinnamon and cumin and cook for a further two minutes. Add the carrots and pine nuts, and return the lamb mince to the pan. Cook for five minutes, stirring constantly, then remove into a bowl and leave to cool.
Preheat the oven to Gas 7/220°C/425°F. When the filling is completely cold, unroll the pastry and cut out 4 inch rounds. Place a spoonful of filling onto each round. Brush beaten egg around the outside of each round, then fold in half and crimp the edges. Place the pasties on a baking sheet, and glaze the top carefully with the remaining beaten egg.
Cook in the preheated oven for 20-25 mins, until the pasties are golden brown. Mix together the yoghurt and tomato ketchup and serve alongside the pasties as a dipping sauce.