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Archive for the ‘Mint’ Category

couldn't find my camera so these are rubbish phone photos

Last weekend’s roast was lamb, and on Monday we had quite a bit of leftover cooked meat. Seeing as the weather has been on the colder side, no-one was keen on the salad and cold meat way of using it up. I wanted something a bit different to your average shepherds pie and decided pasties filled with a middle-eastern blend of ingredients would be just right. I think this filling would taste great in fatayer parcels too. If you wanted to use raw mince, then I would suggest pre-cooking it in a little olive oil with the garlic and onions before making the mixture.

The mushrooms in the recipe were to bulk out the meat, so if you have more meat, reduce the mushrooms and vice versa.

leftover lamb and mint pasties

makes roughly 12 medium size pasties

  • 300g cooked lamb, de-boned
  • 200g mushrooms, finely chopped
  • 1/2 bunch mint, finely chopped
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tsp cumin
  • 1/2 tsp harissa
  • 1 tsp salt
  • ground black pepper to taste
  • 1 tbsp tomato puree
  • 2tbsps pine nuts
  • 1 1/2tbsp balsamic vinegar
  • 500g savoury shortcrust pastry (either the pre-made ready to roll stuff or using this recipe)
  • egg and some milk for brushing

Pre-heat the oven to 200C

Put the lamb into a food processor and gently pulse until it reaches a consistency like cooked mince (be careful not to whizz for too long…I’ve definitely made meat-dust before by accident. Not appetising…) Alternatively chop finely. Combine all the ingredients in a bowl (apart from the pastry!) and leave to stand while you make the pastry…or just get it out of the fridge.

Roll the pastry until it is about 1/2 a centimetre thick and cut into circles roughly 15cm in diameter (I used a medium sized plate to cut round). Fill the circles with a couple of spoons of the mixture. Brush the edges with a mixture of beaten egg and milk and press the edges together. Put slits on the top with a knife. Transfer onto a baking tray with a thin brushing of olive oil on. Brush the tops of the pasties with milk and egg and bake in the pre-heated oven for 20minutes until golden brown. Serve with steamed vegetables.

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