Lamb and mint pasties
Homemade lamb and potato pasties with buttery shortcrust pastry and a savoury minty filling, baked until golden and crisp.
Updated : 31 December, 2025
Easy
About 45 min.
Ingredients
For the pastry
450 grams
Flour
1 tablespoon
Baking powder
0.5 teaspoon
Salt
125 grams
Butter
2
Egg yolks
130 milliliters
Water
1
Eggs
For the filling
300 grams
Potato
150 grams
Green peas
1
Onion
2
Apple
300 grams
Leg of lamb
2 tablespoon
Dried mint
1 teaspoon
Sea salt
40 grams
Butter
2 tablespoon
Flour
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Ideally it would be to use boneless lamb leg for this dish. Chop the meat into cubes. Apples should be chopped to cubes also.
Step 2
To make the pastry, place the flour, baking powder and salt in a large bowl and mix well. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Step 3
Add the egg yolks and mix using a palette knife. Gradually add the water, a little at a time, continuing to mix with the palette knife. You may not need all of the water - add just enough for the dough to begin coming together. Bring the pastry together with your hands, flatten it into a disc, wrap in cling film and chill in the fridge for 1 hour.
Step 4
To prepare the filling, put the potatoes, peas, onion, apples, lamb, mint and salt into a large bowl and mix thoroughly. Melt the butter over a low heat, pour it into the mixture, then add the flour and mix well until evenly combined.
Step 5
Preheat the oven to 180C and line two baking trays with baking paper.
Step 6
Roll out the chilled pastry on a lightly floured work surface to a thickness of 3-4mm. Using a sharp knife, cut around an 18cm/7in dinner plate to make six pastry circles. If the pastry shrinks slightly, gently roll it out again.
Step 7
Spoon one-sixth of the filling onto one half of each pastry circle. Brush the edge of that half with beaten egg, then fold the pastry over to form a D shape. Seal the edges by crimping with a fork or the back of a knife. Make a small hole in the top of each pasty to allow steam to escape, then place on the lined baking trays.
Step 8
Brush the pasties all over with beaten egg and bake for 50 minutes. Remove from the oven and allow to rest for 10 minutes before serving.
Author note
Share the recipe
