John Whaite’s Spiced Lamb Pasties
Dragons and Fairy Dust
Dragons and Fairy Dust
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  • 250 g plain flour ¼ tsp table salt 125g Stork with Butter 1 large egg 2tbsp. cold water For the Filling 250g 20% fat lamb mince 100g frozen peas, defrosted 100g coarsely grated sweet potato ½ tsp table salt ½ tsp finely ground black pepper 2 tsp ground coriander 1 tsp ground cumin 1 tsp ground allspice/pimento ½ tsp ground cinnamon 50g toasted pine nuts 75g feta cheese, crumbled Zest of 1 large lemon To glaze 1 large egg yolk beaten with
  • 1 tsp water
  • 180 C fan, Gas Mark
  • 4 Take the pastry from the fridge and cut into four discs



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