Spicy Lamb Pastries with Side Salad

Spicy Lamb Pastries with Side Salad Spicy Lamb Pastries with Side Salad
The beauty of this recipe is that the pies can be made up in advance and used as required.
4 people 30 minutes 60 minutes


  • 5 - Mushrooms sliced thinly
  • 1 tub Natural Yogurt
  • 1 - SuperValu Carrot diced into small cubes
  • 1 - SuperValu Onion finely diced
  • 555 g SuperValu Quality Irish Lamb Mince

From the Store Cupboard

  • 2 dstspn Curry Powder
  • 1 tsp SuperValu Dried Mixed Herbs
  • 2 cloves SuperValu Garlic crushed
  • 1 tbsp SuperValu Olive Oil

Pastry Casing

  • 1 - Fresh Egg
  • 2 tbsp Milk
  • 225 g Plain Flour
  • 110 g SuperValu Butter
  • 0 pinch SuperValu Salt
  • 2 tbsp Water

Side Salad

  • 0 - SuperValu Crunchy Garden Salad


  1. Preheat the oven to 190°C/375°F/Gas Mark 5
  2. Begin by preparing the curried lamb filling for the pastries
  3. Heat a wide based deep pan with a little oil and add the diced carrot, garlic, onion and mushroom and sauté gently for a couple of minutes until they have softened
  4. Add in the minced lamb and the mixed herbs and continue to cook, uncovered, over a medium heat until the lamb is browned off. At this stage the mixture should look quite juicy
  5. Sprinkle in the curry powder and stir carefully, ensuring that lumps do not form. Continue to cook for a further 4-5 minutes
  6. Allow the mixture to cool down completely and then mix in the natural yogurt

Short Crust Pastry

  1. Sieve flour and salt into a large mixing bowl
  2. Add in the butter and using your finger tips, rub in the butter until the mixture resembles fine breadcrumbs
  3. Stir in enough cold water to bind the mixture together
  4. Kneed lightly on a floured work surface to bring the pastry together and then transfer the pastry to the fridge to chill for at least 30 minutes
  5. After this, roll out the pastry on a lightly floured work surface
  6. Using a large cutter cut out 4 discs (approximately 4 or 5 inches)
  7. Mix together the egg and milk and brush the surface of the pastry disc with the beaten egg wash
  8. Next place some of the curried lamb mixture on one side of the pastry disc
  9. Fold over the pastry to make a semi circular shape
  10. Use a fork dipped in flour to press the edges closed tight
  11. Place the pastries onto a baking tray lined with baking parchment and brush the entire surface of the pastry with the beaten egg wash, which will help to colour the pastry
  12. Bake for approximately 20 minutes in the preheated oven until the pastry has turned crisp and golden brown
  13. Place the crunchy salad in a large bowl, drizzle with the olive oil and mix well
  14. Serve with the curried lamb parcels

Top Tip

With this recipe you could make mini pastries as well by cutting the discs into much smaller pieces.
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