Charterhouse Pasty Recipe

Watch Charterhouse Sous Chef Mr Vrabel prepare one of our boys' and girls' favourite school snacks; delicious lamb and vegetable pasties. See below for the full list of ingredients and recipe instructions:

Ingredients for 4 portions:

400g minced lamb
120g onions - peeled and cut into lcm dice
80g celery - cut into 1 cm dice
2 cloves garlic - peeled and crushed
1 stalk fresh rosemary - chopped
80ml - lamb stock
100g - potatoes - peeled and cut into 1cm dice
10g - tomato puree
1 egg (for egg wash)
250g puff pastry (ready made)
1 pinch freshly ground black pepper

Method:

1) In a hot pan fry the minced lamb (without adding oil) until lightly golden brown.
2) Drain off excess fat then add the vegetables and cook for a further 10 minutes stirring occasionally.
3) Add the tomato purée, stock and rosemary, then cook for approximately 25 minutes (adding some more stock if required). Continue until the vegetables and potatoes are completely cooked.
4) Taste and season with freshly ground pepper if required. Remove and cool rapidly.
5) Preheat oven to 180c.
6) Roll out the puff pastry to about 3mm thickness and cut into 10cm squares, and then dampen the edges with some cold water.
7) Scoop the cold mix into the middle of the pastry and close and twist them to give the pasties a nice shape.
8) Place onto a baking tray lined with parchment paper.
9) Cook in a pre-heated oven for approximately 25 minutes until golden brown.