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Winter Recipes

Curried Lamb and Winter Vegetable Pasties

Ingredients (Serves 6)

  • 600g lamb shoulder, diced
  • 1/2 cup plain flour
  • Sea salt
  • Freshly ground white pepper
  • Olive oil
  • 1 large brown onion, diced
  • 1 stick celery, diced
  • 1 large carrot, peeled and diced
  • 4 garlic cloves, sliced
  • 3 tbsp curry powder
  • 2 bird's-eye red chillis
  • 500ml beef stock
  • 200g pumpkin, peeled and diced
  • 200g parsnip, peeled and diced
  • 200g celeriac, peeled and diced
  • 6 sheets savoury shortcrust pastry, cut into 20cm circles
  • 1 egg, lightly beaten

Blind-baking pastry: For a better result when blind-baking pastry, take two lengths of foil, fold double, spray underside with olive oil and place foil on top of pastry shell. Push foil firmly into base and sides of pastry; this will help it cling to shape of pie plate and prevent shrinkage. Trim foil until it is 3cm above pastry top, curving it inwards slightly. Add rice to weigh pastry down and push again into corners of pie plate. Ensure there is less rice in the dish centre. This will help pie shell cook evenly.


When pressing the pastry around the filling, try not to leave air inside so the pastie keeps its shape when cooking.Preheat oven to 200C. Dust lamb in flour and season. Heat a little olive oil and brown lamb pieces. Add onion, celery, carrot, garlic, curry powder and chillis and cook until soft, about 10 minutes. Add stock and simmer, stirring regularly, for 90 minutes or until lamb is soft and sauce has reduced and thickened. Meanwhile place pumpkin, parsnip and celeriac on a baking tray, drizzle with a little olive oil, season, roast 15 minutes in oven. Stir through lamb mix, cool in fridge. Brush pastry circles with egg wash, spoon mix into middle and bring edges together at the top. Press together with fingers and pinch to seal. Brush with beaten egg. Bake 10 minutes, reduce heat to 170C, cook 20 minutes or until golden and pastry base is cooked.