Lamb Pasties

Name: Lamb Pasties
Ingredients: 450g strong white bread flour; 1 tbs ground turmeric; 2 tsp medium curry powder; 2 tsp fine sea salt; 1 1/2 tbs caster sugar; 450g unsalted butter, cubed and chilled; 180-200 ml chilled water; 500g minced lamb; 1 1/2 tsp onion powder; 1 1/2 tsp paprika; 2 tsp all-purpose seasoning; 1 tsp ground white pepper; 1 tsp garlic powder; 1 tsp stock powder; 1 tsp salt; 1 tsp chili flakes; 1 tbs olive oil; 1 onion, finely diced; 3 spring onions, finely sliced; 3 garlic cloves, minced; 1 tsp dried thyme; 1/3 red pepper, deseeded and finely chopped; 1/3 yellow pepper, deseeded and finely chopped; 2 tsp plain flour; 1 egg

8 steps

Updated at: Thu, 17 Aug 2023 04:59:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories373.1 kcal (19%)

Total Fat28.3 g (40%)

Carbs21.5 g (8%)

Sugars1.6 g (2%)

Protein8.5 g (17%)

Sodium541.4 mg (27%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Instructions

Make the rough puff pastry

Step 1

Stir in the white bread flour, turmeric, curry powder, sea salt, and sugar into a large mixing bowl and mix to combine. Add the butter and lightly toss the cubes to coat them in the dry ingredients. Pinch the butter between your fingertips, flattening the cube to incorporate them into the flour mixture until crumbly with some larger visible flecks of butter.

Step 2

Make a well in the center and add the chilled water, a little at a time, mixing with a palette knife until it starts to come together into a rough dough, then tip the dough out onto a work surface and gather it into a ball with your hands. Flatten the dough into a rough square, then wrap and chill it for 30 minutes.

Step 3

Lightly flour the work surface, then roll out the dough in one direction until tripled in length to make a long rectangle, about 1 cm thick, with one of the short ends closest to you. Brush away any excess flour, then fold the top third of the dough down to the middle and the bottom third up over the first so that you now have a three-layered piece of dough with a seam running along the top. Give the dough a quarter turn clockwise so that the top seam is now on the right. Repeat the rolling and folding, give the dough a quarter turn, and repeat again so that you have rolled and folded three times in total. Wrap and chill for at least 20 minutes.

Make the lamb filling

Step 4

While the dough is chilling, add the minced lamb to a large bowl and sprinkle in the onion powder, paprika, all-purpose seasoning, pepper, garlic powder, stock, salt, and chili. Mix the seasonings into the mince, then set aside until ready to use.

Step 5

Heat the olive oil in a large frying pan over a medium heat. Add the onion and saute for a couple of minutes to soften slightly. Add the spring onions, garlic, thyme, and both peppers and cook for 5 minutes, until softened. Add the seasoned mince and cook for 5 minutes, stirring often until browned. Sprinkle over the flour and pour in 2 tablespoons of water. Cook for a few more minutes, stirring until the liquid thickens. Transfer to a bowl and set aside to cool. Heat the oven to 350F.

OvenPreheat

Step 6

Lightly flour the work surface, then roll out the dough to 3mm thick. Using a 14cm pastry cutter or a side plate, cut out 18 discs, re-rolling the pastry as needed. Place a heaped tablespoonful of the cooled filling into the enter of a pastry circle. Repeat for all the discs of pastry.

Make the egg wash

Step 7

Beat together the egg and salt with a teaspoon of water, then brush it around the edge of each pastry disc.

Finish the turnovers

Step 8

Fold over the pastry to create a half-moon shape and enclose the filling, then press down with a fork to seal the edges. Place the turnovers on a lined baking sheet, brush with the egg wash, then prick the top of each one with a fork. Bake for 25-30 minutes, until puffed up and golden.