Lamb & Potato Pasties


by: Jenny Eatwell

Minty, tasty and so easy to make, a fantastic way of using up leftover roast lamb.


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serves: 3

340 g shortcrust pastry

1 egg yolk

1 large potato, diced small

1.5 tsp Essential Cuisine lamb stock powder or a low salt lamb stock cube

1.5 tbsp (or thereabouts) Bisto Best lamb gravy granules

250 g roasted lamb shoulder, diced

2 tbsp petits pois

1/2 tsp a mint sauce

Nutrition Facts
Lamb & Potato Pasties

Servings Per Recipe: 3

Amount per Serving

Calories: 917

  • Total Fat: 43.5 g
  •     Saturated Fat: 13.1 g
  •     Trans Fat: 11.4 g
  • Cholesterol: 137.4 mg
  • Sodium: 561.5 mg
  • Total Carbs: 102.9 g
  •     Dietary Fiber: 4.2 g
  •     Sugars: 31.2 g
  • Protein: 27.6 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Using just enough water to cover the potatoes in a medium sized saucepan, bring the water to a boil and add the stock powder.

2.  Stir the stock until dissolved, then add the potato and simmer for 5 minutes or so, until the dice are just tender.

3.  Using a slotted spoon, remove the potato to a bowl and reserve to cool. Retain around a quarter of the stock and add just enough gravy grains to thicken it. Set it aside to cool.

4.  Dice the lamb and place into a bowl with the cooled potato, two spoonfuls of the gravy, the petits pois and mint sauce. Stir gently to combine.

5.  Roll out the pastry and cut out three 8" circles.

6.  Using the egg yolk, paint a little onto the edge of one half of each pastry circle.

7.  Divide the filling between the three pastry circles, placing it on the un-egged side of the pastry.

8.  Fold the egged side of the pastry over to encase the filling and press down lightly to seal.

9.  Follow around the edge of the pastry with a decorative pattern, pressed in to fix the pastry properly, and cut a hole into the top to let the steam out.

10.  Place onto a baking tray and give the pasties a good covering of egg wash.

11.  Bake at 190degC/375degF/Gas5 for 30-35 minutes or until the pastry is golden brown and crisp.

12.  Serve with potato wedges and mushy peas.

Cooks' note:
A low salt stock cube is very necessary.

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