Recipes

Method

Preheat the oven to 200 degrees C. Heat the oil in a large non-stick frying pan over a medium heat. Cook the onion, garlic, and ginger for 2 minutes, or until softened and fragrant. Add in the lamb mince and cook, breaking up with the back of a spoon for 3-4 minutes, or until browned. Add in the potato, carrot, salt, pepper, and curry powder. Cook for 2-3 minutes then add in the peas and stir to warm through. Remove from the heat then stir through half the yoghurt and half the mint leaves.

Cut 4 circles out of the shortcrust pastry and place them onto a clean work surface. Spoon ½ a cup of the lamb mixture into pastry and fold over to form a semi-circle. Press the edges to seal then place onto a baking tray and brush with egg wash.

Bake for 30 minutes, or until golden and the pastry is crispy on the bottom.

Meanwhile, mix the remaining yoghurt with mint leaves and a pinch of salt.

Place the pasties onto a serving plate and serve with mint yoghurt on the side.