Spiced lamb pasties
For the filling, you will need:
1 tsp coriander seeds
1 tsp cumin seeds
2 tbsp olive oil
150g (5½oz) onions, chopped
2 garlic cloves, chopped
1cm (½in) root ginger, peeled and finely grated
Salt and freshly ground black pepper
200g (7oz) minced lamb
1 tbsp tomato puree
1 tsp English mustard
1 tsp Worcestershire sauce
100g (3½oz) frozen peas
1 tbsp chopped mint leaves
1 egg, beaten For the pastry, you will need:
225g (8oz) plain flour, plus extra for dusting
½ tsp ground turmeric
¼ tsp ground black pepper
1 egg, beaten
75g (2½oz) butter, cubed
One baking sheet
There are so many wonderful flavours packed into these pasties - from Worcestershire sauce and English mustard to Indian spices, such as coriander and cumin. It is this masterful blending of cuisine culture that characterises modern European food and makes it so exciting.
1 Put the coriander seeds and cumin seeds for the filling in a dry pan over a medium-high heat, and toast for 30-60 seconds until they are slightly darker in colour and just starting to smoke. Crush them straight away using a spice grinder or a pestle and mortar. Set aside.
2 To make the pastry, sift the flour into a large bowl. Stir in the turmeric, pepper and a pinch of salt. Make a well in the centre and add the beaten egg.
3 Put the cubed butter in a saucepan and add 100ml (3 fl oz) water. Heat over a medium heat, stirring occasionally, until the butter melts, then allow the mixture to come to a rolling boil.
4 Pour the hot buttery liquid into the flour mixture and stir with a wooden spoon to mix. Spread the mixture out on a large plate using the wooden spoon and leave to cool for 15 minutes, then wrap in cling film and chill in the fridge for 30 minutes or until firm.
5 To make the filling, heat the olive oil in a saucepan over a medium heat and add the onions, garlic and ginger. Season with salt and pepper, and cook until the onions are soft and slightly golden.
6 Add the coriander and cumin seeds to the pan, followed by the lamb, tomato puree, mustard and Worcestershire sauce. Cook over a medium-low heat for 15 minutes or until the lamb is cooked and some of the liquid has been reduced. Add the frozen peas for the last 2 minutes of cooking. Add the mint, then season to taste and leave to cool. Preheat the oven to 220°C (425°F) Gas mark 7.
7 Roll out the dough on a lightly floured work surface to 2mm (1/16in) thick. Using a small saucer or similar, cut into 10cm (4in) circles.
8 Lay 1 generous tablespoon of the filling mixture on one half of a pastry circle and brush the edge of the other half with the beaten egg, then fold it over to form a semi-circle. Pinch the edges together to seal, making sure that there is no air trapped inside, and mark the edges with a fork. Repeat until all the circles and filling are used up.
9 Brush the tops with beaten egg and put on the baking sheet. Bake for 15-20 minutes until golden and a skewer inserted into the centre of each comes out hot. Serve hot or at room temperature.