These traditianal english pasties are great as a cold snack as well as having warm with vegetables and potato wedges.
- 1 tbsp olive oil
- 2 medium Spanish onions, finely chopped
- 1 clove garlic, chopped
- 350g minced lamb
- 1 tsp cumin seeds
- 1 tbsp beef stock
- 1 handful of coriander, chopped
- 150 g peas, cooked
- Salt, and freshly ground pepper
- 500 g puff pastry
- 1 egg, beaten
- Preheat the oven to 220°C/gas 7.
- Heat the olive oil in a frying pan.
- Add in the onion and garlic and fry gently for 5 minutes until softened.
- Add in the minced lamb, mixing well, and fry until browned, stirring often.
- Add in the cumin seeds and the beef stock and cook for 4-5 minutes.
- Add the coriander and the peas and cook for a further minute.
- Season with salt and freshly ground pepper.
- Set aside to cool.
- Roll out the puff pastry to 5mm thickness.
- Using an 18cm circular cutter, cut out pastry circles.
- To make each pasty, place 2 heaped tablespoons of the mince mixture into the middle of a pastry circle and fold over to form a moon shape.
- Crimp down the edges and brush with beaten egg.
- Gently score the top of the pasty with the back of a knife.
- Repeat the process until all the pastry circles have been filled.
- Place the pastries on greased baking sheets and bake for 20 minutes until risen and golden brown.