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Spiced Lamb Pasties

Find out how to make a delicious Spiced Lamb Pasty from former GBBO winner John Whaite.
  • Cooking time30 minutes
  • Prep time1 hour 0 minutes
  • Servings4 portions
recipe image Spiced Lamb Pasties


For the Pastry
  • 250g plain flour
  • ¼ tsp table salt
  • 125g Stork with Butter
  • 1 large egg
  • 2tbsp. cold water

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. 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.
  2. For the filling, mix the ingredients together until very well combined. Preheat the oven to 200C/180C fan/gas mark 4.
  3. 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.