Little Pasties with Lamb, Carrot and Cinnamon

Makes 8

Ingredients

• 1 tbsp rapeseed oil
• 100g minced lamb
• 100g carrots, peeled and grated
• ½ onion, peeled and very finely diced or grated
• ½ clove garlic, peeled and crushed
• 15g pinenuts
• ½ tsp ground cinnamon
• ½ tsp ground cumin
• ½ tbsp coriander, chopped
• 1 egg, beaten
• 2 x 375g packs ready rolled puff pastry

To Serve:

• 2 tbsp Greek / natural yoghurt
• 4 tbsp tomato ketchup

Directions

First prepare the filling - heat the rapeseed oil in a frying pan and add the lamb. Cook over a medium heat until the mince is well browned. Set aside. Lower the heat, add the onion, and cook gently for 10 minutes until it is softened and translucent. Add the garlic, cinnamon and cumin and cook for a further two minutes. Add the carrots and pinenuts, and return the lamb mince to the pan. Cook for five minutes, stirring constantly, then remove into a bowl and leave to cool.

Preheat the oven to 220°C/400°F/Gas Mark 7. When the filling is completely cold, unroll the pastry and cut out 4 inch rounds. Place a spoonful of filling onto each round. Brush beaten egg around the outside of each round, then fold in half and crimp the edges. Place the pasties on a baking sheet, and glaze the top carefully with the remaining beaten egg.

Cook in the preheated oven for 20 – 25 minutes, until the pasties are golden brown. Mix together the yoghurt and tomato ketchup and serve alongside the pasties as a dipping sauce.