These heavenly pasties will be right at home in your picnic hamper, combining flaky pastry and a mouthwatering filling of rich lamb, fragrant rosemary, baked veggies and sun-dried tomato paste.
- Preheat the oven to gas 5, 190°C, fan 170°C. In a bowl, toss the vegetables with the oil and spread out in a single layer on a large baking sheet. Season well. Bake for 35 mins, or until browned. Set aside to cool.
- Add the chopped rosemary, sundried tomato paste and lamb mince to the roast vegetables in a mixing bowl and combine.
- Cut each pastry pack into 4 even slices. Spoon a quarter of the lamb mix into the middle of one side of each, fold over and trim the excess pastry to form a half-moon shape. Twist and crimp the pastry edges together to seal. Cut two slashes in the top and repeat to make 8 pasties. Space out on a baking sheet. Brush the tops with beaten egg and bake for 35-40 mins, until puffed-up and browned.
Freezing and defrosting guidelines
Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 mins in a moderate oven.
See more Lamb recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.