Lamb Pasties

Classic homemade Lamb Pasties filled with a minced meat and vegetable filling, encased in golden, flaky puff pastry. These pasties are a simple savoury snack or light dinner that will be on the table in just 1 hour.

Homemade pasties are such a versatile recipe; they make the perfect weekend lunch, mid-week dinner, lunchbox treat or after-school snack!

Served with sauce or chutney, these crunchy, golden pasties are the ultimate comfort food.

My recipe makes 16 small pasties or 8 large pasties – perfect for a family dinner with leftovers ready for the freezer.

Why You’re Going To Love This Recipe

Homemade pasties have the perfect combination of the golden, flaky pastry that everyone loves and a tasty meat and vegetable filling.

Freezer-friendly – lamb pasties are perfect to have made up and frozen, as they defrost beautifully and taste just as good reheated.
Budget friendly – made with pantry staples and other simple ingredients, this makes a good sized batch of 16 small or 8 large lamb pasties.
Versatile – the recipe is for traditional Lamb Pasties, but you can just as easily substitute a different mince if you prefer, or add other vegetables as well depending on what you have on hand. You can make them either large, to serve as a family meal, or small for a lunchbox or after-school snack.

What You Need

Just a handful of budget-friendly ingredients are needed to make Lamb Pasties.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

Olive oil – I recommend using Extra Virgin Olive Oil as it is high in natural antioxidants and healthy fats, which are beneficial to health.
Brown onion – the most common onions found in supermarkets in Australia, and available all year round. Most recipes call for a medium brown onion without specifying a weight, however a medium onion is approximately 225 grams or tabout.
Potato – you can use whichever variety of potato that you usually buy in this recipe.
Carrots – are another vegetable that is always available, and are tfore a budget friendly ingredient that adds both flavour and texture to the filling.
Lamb mince – choose regular mince instead of lean, as the small amount of fat will help keep the filling juicy.
Frozen peas and corn – available in one convenient pack in supermarket freezers.
Worcestershire sauce – Lea & Perrins are the original makers of this condiment but you can use any brand you like. It has a unique flavour and adds to the recipe.
Tomato sauce – regular tomato sauce, also known as tomato ketchup in some countries, is all you need for this recipe.
Vegetable stock powder – I recommend using a salt-reduced stock powder, as this will allow you to season the filling to your own taste.
Cornflour – also known as cornstarch in other countries, cornflour is a thickening agent. Usually the cornflour is dissolved in a small amount of water to make a slurry before adding it to other ingredients.
Puff pastry – a light, flaky pastry, used for both sweet and savoury recipes. Although it is easy to make from scratch, ready-rolled sheets that are available in the freezer section of your supermarket are such a convenient and time-saving option.
Egg – when using an egg in a recipe, it is best to have it at room temperature before you start.
Sesame seeds – add a mild, nutty flavour and a slight crunch when sprinkled over the pasties before baking.

Step By Step Instructions

These Lamb Pasties will be ready to serve in under an hour!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

Step 1 – Prepare The Filling

Heat the olive oil in a large pan and add the chopped vegetables and mince.

Cook until the vegetables have just started to soften.

Add the sauces, stock powder and cornflour (mixed with water) and cook until the sauce has started to thicken.

Step 2 – Assemble The Pasties

Cut 2 large circles out of each pastry sheet, and place a scoop of the mixture on one side of each circle.

Brush the edge with beaten egg, and fold over to seal, using a fork to create a crinkled edge.

Brush the pastry with egg and sprinkle with sesame seeds.

Step 3 – Bake

Bake in the preheated oven for 30 minutes, or until golden brown and cooked through.

Expert Tips & FAQ

What temperature do I use for a conventional oven?

I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, just increase the temperature by between 10 and 20 degrees Celsius.

Do the vegetables need to be peeled?

The current advice about needing to peel vegetables before cooking them is that as long as you wash them thoroughly, you don’t need to. The skin often contains essential nutrients and fibre and can also contribute extra flavour.

Why is the baking tray not lined with baking paper?

I find that the pasties have crispier bases if placed directly on to the baking trays. If you are worried about them sticking, feel free to line the trays with baking paper, but be aware that the bases will not be as crispy.

How can I have crispy bases on a lined tray?

You may find that t is excess liquid on the baking paper during baking. If this is the case, you can either add fresh baking paper halfway or drain the liquid off the baking paper and turn the pasties over to get crispy bases.

How long can I store the Lamb Pasties in the fridge for?

You can store the Lamb Pasties in an airtight container in the fridge for up to 3 days.

Are the Lamb Pasties freezer-friendly?

Yes, absolutely! The pasties can be frozen in an airtight container for up to 3 months.

How many Lamb Pasties can you make from this recipe?

This Lamb Pasties recipe makes 8 large pasties or 16 small pasties. You could also make a combination of sizes to serve some as a meal and have some as snacks in the freezer.

For more delicious savoury snack recipes… check out these reader favourites!

Classic homemade Lamb Pasties filled with a minced meat and vegetable filling, and encased in golden, flaky puff pastry, make a simple savoury snack or light dinner that will be on the table in just 1 hour.

Course: Snacks
Cuisine: british, western
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 16 small pasties or 8 large pasties
Calories: 789kcal

Ingredients

Cook ModePrevent your screen from going dark

Instructions

Conventional Method

Preheat oven to 200 degrees celsius (fan-forced).
Heat the olive oil in a large frying pan or pot over medium heat. Add the diced onion, potatoes, carrots, lamb mince, peas and corn and cook for 5 minutes or until the vegetables have just started to soften.
Add the Worcestershire sauce, tomato sauce, vegetable stock and cornflour powder (mixed with water) and cook for a further 5 minutes or until the sauce has started to thicken. Allow the mixture to cool.
Use a small round plate or bowl to cut 2 large circles out of each pastry sheet. This will give you 16 small pasties. Alternatively you can use a large round plate to cut 1 circle from each pastry sheet giving you 8 large pasties.
Place a scoop of the mixture on one half of each circle. Brush the edge with egg and fold over to seal. Use a fork to create a crinkled sealed edge.
Brush the pastry with egg and sprinkle with sesame seeds. Arrange on a greased baking tray.
Bake for 30 minutes or until golden brown and cooked through.

Notes

RECIPE NOTES & TIPS

Lamb mince – can be substituted with beef, chicken, pork or turkey mince.
Storing – you can store the Lamb Pasties in an airtight container in the fridge for up to 3 days.
Freezing – alternatively, the pasties can be frozen in an airtight container for up to 3 months.
Quantity – this recipe makes 8 large pasties or 16 small pasties. You could also make a combination of sizes to serve some as a meal and have some as snacks in the freezer.

Recipe by CookGoodRecipes.com

Nutrition

Lamb Pasties
0 (0)

Why You’re Going To Love This Recipe

What You Need