Just a few hints, so that maybe it wont take quite so long... Use a non stick pan - I made a 'shocking mess' of the pot I used, which wasn't non stick, and I haven't attempted to clean it yet (I made these yesterday)... Cooling the lamb mix will take a couple of hours (unless, like me, you are in a total rush, and are crazy enough to cool it in an ice bath...), so I would suggest you start this either the day before, or at least 8 hours before you want to eat them... And lastly, don't try to put too much filling in the pasties, they wont seal well, and will probably burst open during cooking.
FH Alphie rated them: 8.5/10
Curried lamb and winter veg pasties
from SMH Good Living, 8 July 2008.
- 600g diced lamb shoulder
- 1/2 cup plain flour
- olive oil
- 1 large onion, diced
- 1 stick celery, diced
- 1 large carrot, diced
- 4 garlic cloves, sliced
- 3tbs curry powder
- 2 birds eye chillis
- 500ml beef or chicken stock
- 200g pumpkin, diced
- 200g parsnip, diced
- 200g celeriac, diced (swede also works well if you can't find celeriac)
- 6 sheets/600-700g shortcrust pastry
- 1 egg, lightly beaten
Then add the onion, celery, carrot, garlic, curry powder and chillis and cook until soft (about 10 minutes). Return the lamb to the pan, and add the stock. Simmer, stirring often (another reason I made such a mess of the pan...) for 90 minutes, or until the lamb is soft and the sauce is thick.
Preheat the oven to 200 degrees. Combine the pumpkin, parsnip and celeriac/swede on a baking tray, drizzle with olive oil, season, and bake for 15 minutes. Stir into the lamb mix, and cool completely.
Cut pastry into six, 20cm circles, brush with egg and spoon mix (about 3/4 cup) into the centre. Bring sides together at the top, and pinch sides together to seal all the way around. Place on a baking tray, and brush with more of the egg. Bake for 10 minutes at 200 degrees, then 20 minutes at 170 degrees.
Enjoy! But be careful, they will be hot.