These Lamb Pasties are golden, flaky and packed with a rich, veggie-loaded filling… basically comfort food in your hand.
If you love easy family dinners like sausage rolls or chunky beef pies, these are going straight into your weekly rotation.
A Quick Look At The Recipe
✅ Recipe Name: Lamb Pasties
🕒 Ready In: 1 hour
👪 Serves: 8 large or 16 small
🍽 Calories: 789 per serve
🥣 Main Ingredients: lamb mince, vegetables, puff pastry, Worcestershire sauce
📖 Dietary Info: can be made gluten-free
⭐ Why You'll Love It: Hearty, flaky pasties filled with a rich, savoury mixture - perfect for lunchboxes, dinners or stocking the freezer.
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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
These lamb pasties are one of those recipes that just makes life easier. They're filling, freezer-friendly and perfect for busy days when you need something quick.
Think of them as a handheld version of a classic mince and cheese pie or egg and bacon pie - but with extra hidden veggies (win!).
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:
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. Try swapping the potato for sweet potato for a yummy twist!
- 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: easy swap for lamb
- Vegetarian: use lentils or mushrooms
- Gluten-free: use GF puff pastry
- Extra flavour: add curry powder or spices
How To Make Lamb Pasties
This is one of those classic, no-fuss recipes.
Cook your filling, let it cool (important!), spoon into pastry, seal and bake until golden, flaky and irresistible. Done.
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 veggies very finely so they cook through properly
- Cool the filling completely - stops soggy pastry
- Don't overfill (tempting… but risky)
- Crimp edges well so nothing leaks
- Bake directly on tray - no baking paper needed
- Store in the fridge for up to 3 days in an airtight container
- Freeze cooked or uncooked for up to 3 months
- Reheat in oven or air fryer for best crispiness (skip the microwave if you can!)
Lamb Pasties FAQs
Yes! Prep and refrigerate or freeze, then bake when needed.
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.
Usually from warm filling - always let it cool first.
Absolutely. Puff pastry is flakier, but shortcrust gives a more traditional, sturdy pastry texture.
Oven or air fryer = best results (crispy again!).
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
- Cool filling before assembling
- Don't overfill pasties
- Seal edges well
- Bake until golden
- Store 3 days in fridge
- Freeze up to 3 months
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!