This is how it's made Spiced Lamb Pasties

For the pastry, toss together the flour and salt then add the Stork with Butter and rub it into the flour until the mixture resembles fine breadcrumbs. Mix together the water and egg and add to the flour. Use a dough scraper or butter knife to cut the liquid into the dry ingredients. When it starts to clump together, use your hands to press the mixture into a smooth paste. Wrap the pastry in cling, roll into a short, stout sausage, and chill for at least an hour.

For the filling, mix the ingredients together until very well combined. Preheat the oven to 200C/180C fan/gas mark 4.

To assemble, take the pastry from the fridge and cut it into 4 fat discs. Flour the worktop and a rolling pin, and roll each disc out into a circle of about 18cm in diameter. Place a quarter of the filling onto one half of each pastry circle, leaving a good 2cm margin from the edge of the pastry then fold the empty half of pastry up and over the filling. Crimp the edges to form the classic pasty shape. Glaze the pasties liberally and place, well-spaced, onto a baking sheet. Bake for 30 minutes, then remove from the oven and allow to cool on the baking sheet.

  • Temperature: 180C Fan /200C / Gas mark 6 oC
  • Baking time:
  • Serves: 4