These Welsh pasties are a twist on the traditional Cornish pasty, made with lamb and mint sauce. They're delicious warm but are even better cold.
- 450g plain flour
- 250g chilled butter, chopped into cubes
- Pinch salt
- 5-6 tbsp. cold wate
- 350g lean lamb, diced finely
- 200g leek, finely chopped
- 1 onion, finely chopped
- 200g potato, peeled, finely diced
- 50ml lamb stock
- 25g butter
- Good pinch salt and black pepper
- 1 tbsp. mint sauce
- 2 tbsp. milk
First, make the pastry. Sift flour and salt into a large bowl, then cut in the butter using a pastry cutter or two knives until the mix resembles fine breadcrumbs. Add enough water to form a dough, then knead for a few seconds until smooth. Wrap really well in cling and chill in the fridge.
Melt butter in a large pan. Add the onion and leek and cook gently for 5 minutes or until softened and starting to turn golden, then add the lamb and fry for 2-3 minutes. Stir in the potato, lamb stock, salt, pepper and mint sauce. Cover, bring to the boil, then reduce to a simmer and cook for 5 minutes. Leave to cool.
Divide the pastry into 8 and roll each round into a 22cm circle. Spoon the filling into the centre of the pastry, then bring up the sides to enclose the filling. Crimp and pinch to enclose and seal the filling. Put the pasties onto baking trays.
Brush with milk and cook at 230C for 10 minutes, then turn the oven down to 190C and cook for a further 20-30 minutes or until golden and the filling cooked through.