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Lamb+potato-hand-pie_pin

Lamb + Potato Hand Pies

Hunar Baig
Print Recipe Pin Recipe
Prep Time 1 hour 45 minutes
Cook Time 2 hours 30 minutes
Total Time 4 hours 15 minutes
Course Appetizer, Main Course
Servings 25 pastries

Equipment

  • Pastry brush
  • Cookie-cutter or large coffee mug
  • Baking trays
  • Potato Masher

Ingredients
  

Hand PIe Dough

  • 250 g butter (1 cup)
  • 2 (275g) cups plain flour (plus extra for dusting and kneading)
  • 1 egg yolk
  • pinch of salt
  • 1 cup ice-cold water (I normally use about a 1/4 cup)

Lamb and Potato Filling

  • 500 g Lamb mince (1/2 kg)
  • 1 chopped medium shallot
  • 2 cloves chopped garlic
  • 1 medium chopped white onion
  • 2 large maris piper potatoes (peeled and chopped into cubes)
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground white pepper
  • 1/2 tsp garlic granules
  • 1/2 tsp onion salt
  • 1/2 tsp celery salt
  • 1/2 tsp dried mixed herbs
  • 1/4 tsp smoked sweet paprika
  • 2 tbsp Worcestershire sauce
  • 1/2 tsp sugar
  • 1 bay leaf
  • water

Egg wash

  • 1 egg
  • 2 tbsp milk

Instructions
 

Hand Pie Dough

  • Start by cutting the cold butter into small cubes
  • In a large mixing bowl mix the dry ingredients and add the butter and egg yolk, have a cup of ice-cold water with a tablespoon ready but don't use the water yet!
  • Start to incorporate the butter and flour mixture together until it has a crumble like consistency / the consistency of wet sand.
    You can do this by hand or using a food processor
  • Now add a tablespoon of water at a time until the dough starts to come together. I normally use about a quarter of a cup but, every time you make this the amount of water will probably change, so go slow and steady
  • Place the dough onto a clean surface and knead with a bit of flour until the pasty is not sticky and well combined and soft and form into a round disc
  • Wrap in cling film and chill in the fridge for at least an hour
    Take the pastry out of the fridge 20 - 30 minutes before rolling out

Lamb and Potato Filling

  • Heat up about 2 - 3 tbsp of olive oil in a pan and brown the shallots and garlic on a medium heat
  • Add in the lamb mince and brown well for about 5 - 10 minutes, once browned use a potato masher to break up the mince finely
  • Continue by adding in the spices, bay leaf and Worcestershire sauce stir well. Then pour in one cup of hot water, bring to the boil and simmer for 20 - 30 minutes or until the water has dried up and the lamb is well cooked
  • Now on a high heat fry the potatoes and onions into the lamb mixture, add in about 1/2 - 3/4 cup of water or until the potatoes are just covered and cook for 15 - 25 minutes or until the potatoes are soft and the water has reduced
  • Now on a high heat fry the mixture for a couple of minutes so that there is no water, take out the bay leaf and the mixture is now done, taste and season if necessary
  • Let it cool completely, you can store this in the fridge for a couple of days if you choose

Making the Pastries

  • Cut the dough into quarters and roll the dough to about the thickness of a coin on a floured surface
  • Use a round cookie cutter or a large round mug to cut out circles of dough
  • Put about a tablespoon of the lamb mixture onto a circle of dough more to one side, dip your finger into water and run them around the rim of the pastry and seal it closed
  • Properly seal the edge with a fork and prick to release steam and egg wash and place onto a baking tray lined with grease-proof paper
  • Bake at (180 degrees Celsius / gas mark 4 / 355 Fahrenheit) for 20 - 30 minutes or until golden brown and crisp
  • Repeat with the rest of the dough and mixture until one of the other runs out, you can take the scraps of pastry and knead it together and continue the process

Notes

- These are great served with ketchup or relish
- You can seal the edges with your fingers if you prefer
Keyword Lamb, Pastry