Minced lamb and vegetable puffs recipe

Melt-in-the-mouth flakes of pastry encasing tender lamb and vegetables. These pastries make a great supper dish served alongside some seasonal veg. Use minced beef or pork if preferred.

Ingredients

• 1 small onion, finely grated
• 1 small carrot, finely grated
• 100g canned sweetcorn, drained
• 250g lean minced lamb
• 2tsp dried rosemary
• Salt and freshly ground black pepper
• 1 1/2tbsp plain flour
• 2tbsp whole milk, to glaze
• 500g puff pastry, thawed if frozen

Method

1. Pre-heat oven to 220°C/425°F/Fan 200°C/Gas Mark 7. Line a large baking tray with baking parchment.  Put the vegetables in a bowl and mix in the lamb, rosemary and plenty of seasoning. Bind together with the flour. Set aside.
2. Divide the pastry into 2 equal pieces and roll out each on a lightly floured surface to make a 30cm square. Using a 15cm round cutter or upturned saucer, stamp out 4 circles from each. Discard the trimmings.
3. Divide the lamb mixture between the 4 circles. Brush the edges with water and place another circle on top. Press the edges together well.
4. Put on the baking tray, make a slit in the centre of each and brush with milk. Bake in the oven for about 30 mins until golden and crisp. Best served warm with vegetables or salad.