There's something so comforting about a batch of golden, flaky vegetable and lamb pasties fresh from the oven… and these ones are packed with flavour, super easy to make, and perfect for busy family life. Whether you're feeding hungry kids or stocking the freezer, this recipe is a total winner.
If you love hearty savoury bakes like my chunky beef party pies or classic homemade sausage rolls, you're going to fall head over heels for these pasties too.
Lamb pasties are a classic British-style savoury pastry filled with seasoned mince and finely diced vegetables, all wrapped up in crisp, golden puff pastry. They're traditionally handheld (hello, no plates needed!) and make the perfect lunchbox filler, picnic snack or easy weeknight dinner.
What I love most about this version is how family-friendly it is - no fancy ingredients, no complicated steps, just simple comfort food done really well. The filling is rich, slightly saucy, and packed with hidden veggies (perfect for fussy eaters!).
If you love family favourites like egg and bacon pie or a classic mince and cheese pie, this one is definitely worth adding to your list. It's that same cosy flavour, just wrapped in flaky pastry.
Made these pasties this week, 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.
- Alice
Why You're Going To Love This Recipe
- Freezer-friendly - this recipe makes 16 small or 8 large pasties - ideal for a family dinner and then freezing leftovers - you'll thank yourself later!
- Perfect for lunchboxes - no mess, easy to hold, totally kid-approved.
- Budget-friendly - made with simple, affordable ingredients that create a hearty, comforting lunch or dinner.
- Quick to prepare - on the table in just 1 hour.
- Customisable - swap the meat or veggies to suit your family's tastes.
Jump to:
Lamb Pastie Ingredients
Here are a few key ingredient notes to make sure your pasties turn out perfectly:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Lamb mince - gives the filling a rich, classic flavour (but can be swapped if needed). I choose regular lamb mince instead of lean for a rich, juicy flavour.
- Potatoes & carrots (finely diced) - keep them small so they cook quickly and evenly.
- Worcestershire sauce - adds depth and that savoury "something special" taste.
- Cornflour slurry - helps thicken the filling so it's not too runny inside the pastry.
- Puff pastry (defrosted) - ready-rolled sheets make this recipe incredibly easy.
Variations
- Beef or chicken pasties - although lamb is traditionally used in a pastie, you can swap it for beef, chicken or even turkey mince, if you prefer.
- Vegetarian option - replace the meat with lentils or sautéed mushrooms whch give their own savoury flavours.
- Gluten-free - use gluten-free puff pastry (available in most supermarkets).
- Extra flavour boost - add a little curry powder or Moroccan spices for a twist.
How To make Lamb Pasties
These delicious 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.
- Cook the filling: Heat olive oil in a large pan. Add onion, diced vegetables, lamb mince, peas and corn. Cook until the veggies begin to soften.
- Add flavours: Stir in Worcestershire sauce, tomato sauce, stock powder and cornflour mixture. Cook until thickened, then set aside to cool completely.
- Fill pastry circles: Cut circles from thawed puff pastry sheets (4 small or 2 large from each sheet depending on your preference). Spoon filling onto one half of each pastry circle.
- Egg wash and seal: Brush edges with egg, fold over and seal with a fork. Brush pastry top with egg wash and sprinkle with sesame seeds.
- Bake: Bake at 200°C (fan-forced) for 25-30 minutes or until golden and cooked through.
Recipe Tips
- Dice vegetables very finely so they cook through properly.
- Let the filling cool completely before assembling to avoid soggy pastry.
- Don't overfill - it makes sealing tricky and can cause leaks when baking.
- Use a fork to firmly crimp edges an seal well, so the filling stays inside.
- Place directly on baking tray, no need to line it.
- Makes 8 large or 16 small pasties - serve the larger ones as a hearty dinner and pop the smaller ones in the freezer for easy lunchbox snacks later on.
- Store in an airtight container in the fridge for up to 3 days.
- Freeze cooked pasties for up to 3 months (perfect for meal prep!)
- Reheat in the oven or air fryer for best crispiness (avoid the microwave if possible).
- Freeze uncooked pasties for up to 3 months, then bake straight from frozen (just allow extra baking time).
Lamb Pasties FAQ's
Yes! You can prepare and assemble them earlier in the day, then bake when needed - or freeze either cooked or uncooked pasties for later.
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.
No, it's best not to line the tray. Placing the pasties directly onto the baking tray helps the bases crisp up beautifully.
Usually because the filling was too warm or too wet. Make sure it's completely cooled and thickened before assembling.
Absolutely. Puff pastry is flakier, but shortcrust gives a more traditional, sturdy pastry texture.
Either pop them in the oven at 180°C for 10-15 minutes, or in an air-fryer until heated through and crispy.
More Savoury Pastry Recipes
If you're after more comforting meal ideas or crowd-pleasing snacks, these savoury recipes are always a hit with the whole family. Check out these reader favourites!
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Lamb Pasties
Ingredients
- 1 tbs olive oil
- 1 brown onion medium, finely diced
- 3 small potatoes finely diced
- 2 carrots 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
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
- Dice vegetables very finely so they cook through properly.
- Let the filling cool completely before assembling to avoid soggy pastry.
- Don't overfill - it makes sealing tricky and can cause leaks when baking.
- Use a fork to firmly crimp edges an seal well, so the filling stays inside.
- Place directly on baking tray, no need to line it.
- Makes 8 large or 16 small pasties - serve the larger ones as a hearty dinner and pop the smaller ones in the freezer for easy lunchbox snacks later on.
- Store in an airtight container in the fridge for up to 3 days.
- Freeze cooked pasties for up to 3 months (perfect for meal prep!)
- Reheat in the oven or air fryer for best crispiness (avoid the microwave if possible).
- Freeze uncooked pasties for up to 3 months, then bake straight from frozen (just allow extra baking time).
Alice Black says
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 says
That's great to hear!!
Jamie says
Hi Lucy, should these be frozen old or uncooked? Will the pastry be soggy when defrosted?
Lucy says
Hi Jamie, you can freeze them uncooked or cooked. Allow them to defrost before cooking/reheating and they shouldn't be soggy!
Kiarne says
Could you make these vegetarian? Or does the Lamb really add a lot to each?
Lucy Mathieson says
Hi Kiarne, you can absolutely make vegetarian pasties! xx
Lynda says
Just checking that you don't need to brown the lamb mince before placing in the pastry.
Lucy Mathieson says
Hi Lynda, you can if you prefer - but you don;t need to!
Judy says
Can l use leftover roast lamb chopped into tiny pieces instead of mince
Lucy says
Absolutely!
Kaye says
Would the flavour combination be fine with Beef Mince?
Lucy Mathieson says
Absolutely!