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.
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 leftovers ready for the freezer.
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.
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!
- 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.
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.
Add the sauces, stock powder and cornflour (mixed with water) and cook until the sauce has started to thicken.
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.
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.
Step 3 - Bake
Bake in the preheated oven for 30 minutes, or until golden brown and cooked through.
Expert Tips & FAQ
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.
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.
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.
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.
You can store the Lamb Pasties in an airtight container in the fridge for up to 3 days.
Yes, absolutely! The pasties can be frozen in an airtight container for up to 3 months.
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.
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Lamb Pasties
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 tsp vegetable stock powder
- 2 tsp cornflour dissolved in ¼ cup water
- 8 sheets puff pastry defrosted
- 1 egg lightly beaten
- sesame seeds to sprinkle
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.
- 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
- 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.
Alice Black
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.
Lucy
That's great to hear!!
Jamie
Hi Lucy, should these be frozen old or uncooked? Will the pastry be soggy when defrosted?
Lucy
Hi Jamie, you can freeze them uncooked or cooked. Allow them to defrost before cooking/reheating and they shouldn't be soggy!
Kiarne
Could you make these vegetarian? Or does the Lamb really add a lot to each?
Lucy Mathieson
Hi Kiarne, you can absolutely make vegetarian pasties! xx
Lynda
Just checking that you don't need to brown the lamb mince before placing in the pastry.
Lucy Mathieson
Hi Lynda, you can if you prefer - but you don;t need to!
Kaye
Would the flavour combination be fine with Beef Mince?
Lucy Mathieson
Absolutely!