Lamb Pasties with Curried Beans
- 2 tb Vegetable oil
- 1 sm Onion; finely chopped
- 250 g Minced lamb
- 1 Garlic clove
- 100 ml Hot lamb stock
- 250 g Baked potato; cooled
- 4 tb Brown sauce
- 1 375 gram pac ready-rolled
- -fresh puff pastry
- Flour; for dusting
- 2 tb Milk
-------------------------------FOR THE BEANS-------------------------------
1 sm Onion
1 tb Vegetable oil
400 g Baked beans
1 tb Curry paste; (1 to 2)
1 sm Bunc fresh parsley
50 g Cheddar
Salt and pepper
Preheat oven to 220c/Gas 7.
1 Heat 1 tbsp oil in a large pan and cook the onion and mincemeat for 1-2
minutes until beginning to brown. Crush in the garlic and cook for 30
seconds. Stir in the stock and cook for 1-2 minutes.
2 Halve the cooked potato and scoop out the flesh. Roughly chop the potato
and stir into the pan with the brown sauce. Cook for a minute or so until
well blended, season to taste and remove from the heat.
3 Open out the pastry then, using a plate or small bowl as a template, cut
out two 12cm/5" - 15cm/8" circles.
4 Spoon the filling into the centre of each round and dampen the edges with
water. Bring the edges together and press with the fingertips to make a
seam across the centre, like a Cornish pastie.
5 Add the pasties to a baking sheet and brush with milk. Bake for 10-12
minutes until puffed and golden brown.
6 Cut each halve of potato skin into 4-5 strips and brush lightly with the
remaining oil. Season generously and place on a small baking tray. Cook
with the pasties for 8-10 minutes until crisp and golden.
7 For the Beans: Finely chop the onion, heat the oil in a small pan and
cook the onion for a minute. Stir in the beans and curry paste and simmer
together for 3-4 minutes.
8 Reserve a sprig of parsley to garnish and finely chop the remainder.
Coarsely grate the Cheddar.
9 Remove the beans from the heat and add the cheese and parsley, stirring
until the mixture melts. Season to taste.
10 Spoon the beans onto a serving plate and place a pastie alongside.
Garnish with a parsley sprig and serve with the potato skins.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
1 sm Onion
1 tb Vegetable oil
400 g Baked beans
1 tb Curry paste; (1 to 2)
1 sm Bunc fresh parsley
50 g Cheddar
Salt and pepper
Preheat oven to 220c/Gas 7.
1 Heat 1 tbsp oil in a large pan and cook the onion and mincemeat for 1-2
minutes until beginning to brown. Crush in the garlic and cook for 30
seconds. Stir in the stock and cook for 1-2 minutes.
2 Halve the cooked potato and scoop out the flesh. Roughly chop the potato
and stir into the pan with the brown sauce. Cook for a minute or so until
well blended, season to taste and remove from the heat.
3 Open out the pastry then, using a plate or small bowl as a template, cut
out two 12cm/5" - 15cm/8" circles.
4 Spoon the filling into the centre of each round and dampen the edges with
water. Bring the edges together and press with the fingertips to make a
seam across the centre, like a Cornish pastie.
5 Add the pasties to a baking sheet and brush with milk. Bake for 10-12
minutes until puffed and golden brown.
6 Cut each halve of potato skin into 4-5 strips and brush lightly with the
remaining oil. Season generously and place on a small baking tray. Cook
with the pasties for 8-10 minutes until crisp and golden.
7 For the Beans: Finely chop the onion, heat the oil in a small pan and
cook the onion for a minute. Stir in the beans and curry paste and simmer
together for 3-4 minutes.
8 Reserve a sprig of parsley to garnish and finely chop the remainder.
Coarsely grate the Cheddar.
9 Remove the beans from the heat and add the cheese and parsley, stirring
until the mixture melts. Season to taste.
10 Spoon the beans onto a serving plate and place a pastie alongside.
Garnish with a parsley sprig and serve with the potato skins.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
