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    Spiced lamb & aubergine pasties

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    *mandatory

    Spiced lamb & aubergine pasties

    • Preparation time: 25 minutes + chilling
    • Cooking time: 50 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Makes: 4

    Ingredients

    For the pastry
    100g lard
    100g unsalted butter
    400g strong white bread flour
    ¾ tsp salt
    1½ tsp nigella seeds, plus extra for sprinkling
    ½ tsp ground turmeric
    1 British Blacktail Free Range Medium Egg, separated

    For the filling
    250g diced lamb leg, cut into 1cm pieces
    1 tsp dried mint
    1½ tbsp urfa chilli paste
    1½ tbsp tomato purée
    ½ x 20g pack dill, leaves only, chopped
    1 small Essential Aubergine, cut into 1cm cubes
    1 small onion, finely chopped
    2 cloves garlic, crushed
    1½ tbsp plain flour
    ½ tsp salt
    1 unwaxed lemon, finely grated zest

    Method

    1. Rub the lard and butter into the flour with your fingertips until it resembles damp sand. Stir in the salt, nigella seeds and turmeric. Mix the egg yolk with about 100ml ice-cold water, then use a butter knife to mix it into the flour mixture with a cutting motion, until it begins to clump together (if you need to use more water, add it gradually). Bring the dough together into a ball, flatten slightly, then wrap and refrigerate for at least 1 hour.

    2. Meanwhile, make the filling by mixing all the ingredients together in a large bowl. Season with pepper.

    3. Preheat the oven to 200ºC, gas mark 6, and line a baking tray with baking parchment. Cut the dough into 4 pieces and roll each one into a 22-23cm round (use a plate as a template if easier). Place ¼ of the filling onto one side of each circle, leaving a gap around the edges. Fold the pastry over the top, pressing the edges together to seal. Crimp with a fork or your fingers, then carefully transfer to the prepared tray.

    4. Lightly beat the egg white and brush it over the pastry. Sprinkle each pasty with a few extra nigella seeds and bake for 45-50 minutes, until golden. Allow to cool a little before eating warm. 

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    Cook’s tip To make these as mini pasties, divide your dough and filling into 8 (the pastry circles should be about 17cm) and bake at the same temperature for 25 minutes. 

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