Little lamb and carrot pasties recipe

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makes: 8
Skill: medium
Cost: cheap
5-a-day: 1
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  • 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.

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