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    Spiced lamb pasties

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    Spiced lamb pasties

    These lightly spiced pasties topped with aromatic nigella seeds are perfect for picnics.

    • Preparation time: 35 minutes
    • Cooking time: 20 minutes
    • Total time: 55 minutes

    Serves: 4


    1 tbsp olive oil
    1 onion, finely chopped 
    1 carrot, cut into small dice 
    250g lean lamb
    1 tbsp curry paste 
    150ml lamb or chicken stock
    200g frozen essential Waitrose Garden Peas
    250g pack Waitrose Microwaveable Cooked Basmati Rice
    320g Jus-Rol Light Puff Pastry Sheet
    2 tbsp semi-skimmed milk
    1 tbsp Bart Nigella seeds


    1. Heat the oil in a large pan and cook the onion and carrot for
    4–5 minutes until softened. Stir in the lamb, curry paste and stock and simmer for 15 minutes until the liquid evaporates.

    2. Tip the lamb mixture into a large bowl and stir in the frozen peas
    and cold cooked rice straight from the pack.

    3. Preheat the oven to 220ºC, gas mark 7. Cut the pastry into quarters then roll out each piece to make an 18cm square. Divide the filling between the squares. Dampen the edges with milk then pull the four corners up so they meet in the centre. Firmly press the edges together to seal. Repeat to make four pasties.

    4. Transfer the pasties to a large, non-stick baking sheet and brush with milk. Sprinkle over the nigella seeds and bake for 20 minutes until puffed and golden brown.

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    Cook’s tip

    If you prefer a sweeter-flavoured pasty, leave out the curry paste
    and stir 1 tbsp mango chutney in with the peas and rice.


    Average user rating

    4 stars