site
Print-friendly version |
Home Page > Previously-featured Recipes > Lamb and Apricot Pasties

Lamb and Apricot Pasties

450 g (1 lb) shortcrust pastry (made using 450 g flour/225 g fat)

1 onion, finely chopped
25 g (1 oz) pine kernels
30 ml (2 tablespoons) lamb stock
450 g (1 lb) minced lamb
175 g (6 oz) 'no soak' dried apricots, finely chopped
½ teaspoon ground cinnamon
Salt and pepper

Egg or milk to glaze


  1. Preheat oven to 200°C/400°F/Gas Mark 6 - reducing to 180°C/350°F/Gas Mark 4
  2. Mix together all filling ingredients.
  3. Roll out pastry and, using a small plate, cut out 8 circles.
  4. Divide the filling into 8 portions and place in the centre of the    pastry rounds. Moisten the pastry edges, fold in half and seal.
  5. Place on a baking sheet and glaze with egg or milk. Bake for 10 minutes and then reduce the temperature for a further 15 minutes or until golden brown.
receipe_book_cover.jpgThis recipe is from our book "A Taste of Country Markets".  For more details, or to purchase a copy, please click here

Click here for previously-featured recipes.
Copyright © Country Markets Ltd 2008 Show map Web design by 7Soft.co.uk