Spiced Harissa Lamb Pasties
Give the humble lamb pasty a spicy makeover using harissa. The prep can all be done in advance – just pop them in the oven or air fryer before serving.These are great as an after-school snack, picnic treat or with wedges and salad for a more substantial meal.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oil in a large pan over a medium-low heat and cook the onion, stirring for 10-15 mins until softened. Push to one side of the pan, turn up the heat to medium, and add the lamb mince. Fry for 10-15 mins, breaking up the mince with a spoon, until all the liquid has evaporated and the lamb is browned in places.
Step 2
Add the garlic, sweet potato, cumin, harissa and tomato purée to the pan, season and sizzle for 1-2 mins. Stir in 100 ml of water (if cooking for 4) and scrape any browned bits from the bottom of the pan. Put on a lid so it’s partially covered, then cook for 10 mins until the sweet potatoes are starting to soften but still holding their shape, and the mixture is fairly dry. Remove from the heat and leave to cool completely. Once cool, will keep chilled for up to two days or frozen for two months.
Step 3
Roll out the **pastry block ** on a lightly floured surface to 2mm thick. Use a 12cm cutter to stamp out circles of pastry – you should get about 8 once you’ve re-rolled trimmings.
Step 4
Working with one pastry circle at a time, brush a little beaten egg around the edge of the pastry and spoon 1 heaped tbsp of the lamb mixture into the centre. Fold the pastry over and crimp the edges together to seal, or press with the tines of a fork – don’t worry if the pastry cracks a little, as you can just pinch it back together.
Step 5
Arrange the pasties on a baking tray lined with baking parchment. Once all the pasties are assembled, brush with more beaten egg and sprinkle with the nigella seeds. Chill for at least 30 mins. Can now be frozen for up to two months, as long as the mince mixture was not previously frozen.
Step 6
Heat the oven to 200C/180C fan/gas 6 and bake for 35 mins from chilled or 45 mins from frozen until the pastry is golden. Leave to cool for 10 mins before serving warm.
- Ingredients
- Based on 4 servings
-
3tbsp Harissa 1x Belazu Rose Harissa 170g -
500g Short Crust Pastry, plus extra for dusting 1x Jus-Rol Shortcrust Pastry Block 500g -
2 Garlic Cloves, crushed 1x Sainsbury's Garlic -
1 Sweet Potato, peeled and cut into small pieces 1x Sainsbury's Sweet Potato 1.25kg -
2tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g -
2tsp Nigella Seeds 1x Sainsbury's Nigella Seeds 48g -
1 Egg, beaten, plus extra for brushing 1x Sainsbury's British Free Range Eggs Medium x6 -
1tbsp Tomato Purée 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
250g Lamb Mince 1x Sainsbury's British or New Zealand 20% Fat Lamb Mince 250g -
2tsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
0.5 Onion, finely chopped 1x Sainsbury's Onions Loose