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    Home » Recipes » Salads & Sides

    Lamb Pasties

    Published: Jan 17, 2022 by Lucy · This post may contain affiliate links · 12 Comments

    Jump to Recipe
    a single pastie on an earthy-coloured plate with a ramekin of tomato sauce and more pasties in the blurred background

    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.

    A lamb pastie split to reveal filling, served on an earthenware plate with a gold fork beside.

    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 any leftovers being freezer friendly.

    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.
    A close up of golden brown, sesame sprinkled, pasties on a baking tray

    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!

    The ingredients for lamb pasties measured out in individual containers on a marble countertop
    • 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 thereabout.
    • 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 therefore 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.
    A savoury pastry, broken open to show the mince and vegetables inside, on a plate with a gold fork.

    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.

    A frying pan with mince and finely diced vegetables on a marble countertop

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

    Mince and diced vegetables sauteéing in a frying pan with sauces and stock powder

    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.

    Circles of puff pastry with pastie filling spooned onto one half, on a wooden board.

    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.

    A baking tray with 6 unbaked pasties on it, each brushed with egg wash, and sprinkled with sesame seeds.

    Step 3 - Bake

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

    A single baked pastie on an earthenware plate with a ramekin of tomato sauce and more pasties in the blurred background

    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 there 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.

    A gold fork with a piece of flaky pastry, from the lamb pastie on the plate, being scooped up on it.

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    A golden brown lamb pastie on a stoneware plate with a ramekin of sauce in the background

    Lamb Pasties

    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.
    5 from 5 votes
    Print Pin Rate
    Course: Snacks
    Cuisine: british, western
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 16 small pasties or 8 large pasties
    Calories: 789kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 1 tbs olive oil
    • 1 brown onion medium, finely diced
    • 3 small potatoes very finely diced
    • 2 carrots very finely diced
    • 500 g lamb mince
    • ½ cup peas and corn frozen
    • 3 tbs Worcestershire sauce
    • 3 tbs tomato sauce
    • 1 teaspoon vegetable stock powder
    • 2 teaspoon cornflour dissolved in ¼ cup water
    • 8 sheets puff pastry defrosted
    • 1 egg lightly beaten
    • sesame seeds to sprinkle
    Prevent 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.

    Nutrition

    Calories: 789kcal | Carbohydrates: 58g | Protein: 15g | Fat: 55g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 412mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1339IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 4mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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    Comments

    1. Alice Black says

      October 09, 2022 at 8:18 pm

      5 stars
      Made the pasies this week used pork and beef mince instead of lamb, so yum and enjoyed by my family. Great tip re not lining the baking tray, worked a treat and pastry cooked really well, thank you.

      Reply
      • Lucy says

        October 10, 2022 at 8:28 am

        That's great to hear!!

        Reply
    2. Jamie says

      October 08, 2019 at 10:47 pm

      Hi Lucy, should these be frozen old or uncooked? Will the pastry be soggy when defrosted?

      Reply
      • Lucy says

        October 09, 2019 at 1:32 pm

        Hi Jamie, you can freeze them uncooked or cooked. Allow them to defrost before cooking/reheating and they shouldn't be soggy!

        Reply
    3. Kiarne says

      May 20, 2019 at 12:22 pm

      Could you make these vegetarian? Or does the Lamb really add a lot to each?

      Reply
      • Lucy Mathieson says

        May 27, 2019 at 4:09 pm

        Hi Kiarne, you can absolutely make vegetarian pasties! xx

        Reply
    4. Lynda says

      May 04, 2019 at 3:40 pm

      Just checking that you don't need to brown the lamb mince before placing in the pastry.

      Reply
      • Lucy Mathieson says

        May 05, 2019 at 8:37 am

        Hi Lynda, you can if you prefer - but you don;t need to!

        Reply
        • Judy says

          September 10, 2023 at 1:36 pm

          Can l use leftover roast lamb chopped into tiny pieces instead of mince

          Reply
          • Lucy says

            September 11, 2023 at 8:53 am

            Absolutely!

            Reply
    5. Kaye says

      April 12, 2019 at 10:28 am

      Would the flavour combination be fine with Beef Mince?

      Reply
      • Lucy Mathieson says

        April 13, 2019 at 7:02 am

        Absolutely!

        Reply
    5 from 5 votes (4 ratings without comment)

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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