Lamb Pasties with Tomato Relish
A great morning tea snack or picnic treat. Serve hot while the pastry is crispy.
8 frozen Puff Pastry sheets, thawed
1 tbs Olive Oil
400g Lean Lambs Mince
1 tbs Tomato Paste
2 tbs Worcestershire Sauce
Beaten Egg, to brush
2 small Potatoes peeled, diced
1 Carrot, peeled, diced
1 small Leek diced
2 tsp Dried Mint
1 tsp Cumin
1/2 cup Frozen Peas, defrosted
1 tbs Poppy Seeds
Preheat oven to 180°C. Cut four 12cm circles from pastry. Transfer to a lined baking tray. Chill while you make filling.
Heat oil in a large pan over medium heat, cook leek, carrot and potato for 5 minutes, stirring regularly. In a separate pan, fry the mince until it is browned slightly, breaking into pieces as you go. Transfer the mince and spices to the vegetable pan and add tomato paste, Worcestershire and 2 cups of water. Cook for 20 minutes until water absorbs, if it dries out prior, add in more water. Stir through peas and set aside to cool.
Divide lamb mix among pastry, spooning it over half of each circle and leaving a 1cm border. Brush edges with egg, fold over to form parcels, press edges to seal, and crimple the edges. Brush over egg wash and sprinkle with poppy seeds.
Bake for 15 minutes or until golden. Serve with tomato relish and salad. Tip: To make a vegetarian version replace meat with 400g diced, cooked pumpkin or sweet potato.