Tag Archives: pasty

Spicy Lebanese-Inspired Lamb Pasties

The contents of these wonderfully light, soooooo tasty pasties was supposed to be incased in pizza dough to create calzone but I didn’t fancy that; instead opting for ready-made short-crust pastry. The end result was even better than I had anticipated and a bit of a hit in our kitchen (Connagh had his own supply that were snaffled through alarmingly quickly).

The delicious, sweet lamb is gently spiced with the wonderful combination that is cumin, cinnamon and paprika and then nestled together with the tasty crunch of roasted pine nuts mixed with spinach and potatoes. Gorgeous when they come straight out of the oven but equally lovely cold (as Connagh will attest) so ideal for picnics, al fresco lunches or just…snaffling snacks!

Makes 12 – 14

What you need…

1 x 14cm saucer

2 x baking sheets, lined with parchment paper or Bake O Glide

6 tablespoons pine nuts

1 tablespoon olive oil

2 onions, chopped finely

2 garlic cloves, chopped

400g lamb mince

2 teaspoons ground cumin

2 teaspoons ground cinnamon

1 teaspoon ground paprika

175g spinach leaves

300g potatoes, diced and just cooked

1kg ready-made short-crust pastry

Plain flour, for dusting

1 egg, lightly beaten

What to do…

First of all, make the filling. Dry-fry the pine nuts until golden – don’t take your eyes off them – they brown really quickly. Tip out onto kitchen paper and set aside.

In the same frying pan, heat the oil and sauté the onion and garlic for 5 minutes. Add the mince, breaking it up with a wooden spoon. Stir in the spices and sauté for a further 10 minutes.

Add the spinach and cook until just wilted. Stir in the pine nuts and cooked potato. Season well. Set aside to cool. (You could do this several hours in advance or even the day before, keeping the cooled mixture in the fridge).

When you’re ready to assemble your pasties, preheat your oven to 200˚c / 400˚f / gas 6.

Dust your work surface with plain flour and roll the pastry out to about 5mm thick. Use the saucer to create 12- 14 pastry circles, inverting it onto the pastry and cutting around it with a sharp knife.

Use a spoon to dollop some mixture onto one half of each circle. Brush the edges of the pastry with water and then bring them together, crimping to ensure a good seal. Brush each pasty with beaten egg and pop them in the oven on the baking trays to cook for 20 – 25 minutes or until golden brown and yummy-looking!

Allow to cool down just a little before commencing the snaffling! Enjoy – rather lovely!

Inspired by…

Ideal Home Magazine

How easy…

Ever so, especially with the ready-made pastry!