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Savory Lamb Pasties

Prep Time: 90 mins

Cook Time: 1 hrs

These pasties are tender, flaky, and full of delicious flavor! Ground lamb is combined with sweet potato and apple to make a savory filling with just a hint of sweetness. We used our dumpling molds for easy shaping and sealing!

Ingredients:

  • 2 cups shortening
  • 2 cups boiling water
  • 5½ - 6 cups bread flour
  • 2 teaspoons kosher salt
  • 2 pounds ground lamb
  • 2 apples (red, green, or both)
  • ½ yellow onion
  • 1 sweet potato
  • 2 teaspoons fresh tarragon, minced
  • 2 teaspoons fresh marjoram, minced
  • 2 teaspoons kosher salt
  • butter

Directions:

For the Dough:
Stir shortening and boiling water until fully dissolved. Gradually add the flour and salt until you get a soft dough. Cover the bowl with plastic wrap and refrigerate for 1.5 hours.
Divide the dough into 12 equal portions. Place one portion on a floured surface or counter mat (keep other portions covered) and roll slightly larger than the large dumpling mold. Drape the dough circle over the top of the mold, making sure it settles down into the center. Add the filling as described in the next step.
For the Filling:
Preheat oven to 350 degrees. Peel the apples, onion, and sweet potato. Chop each into small, uniform bite-sized pieces. Mix in a bowl with the ground lamb, minced herbs, and salt.
Shape ½ cup of filling into a cylinder and place on one side of the dough in the mold. Sprinkle with salt and pepper, then dot the top with a very small amount of butter.
Wet the edges of the dough circle where the mold will press together and seal. Keeping track of which side contains the butter, lift the handles to bring them together vertically in the center. With the mold pressed together, pull the excess dough away from the edges to make a clean crimped edge. Place the pasty on an ungreased baking sheet with the butter side facing up. Repeat with remaining dough portions. Cut 3 slits in the top of each pasty.
Bake two trays of pasties at a time for one hour. If you notice a lot of drippings on the trays, you can transfer the pasties to clean trays halfway through. It is normal to get browning on the bottom where the drippings are coming down from the cooking meat. These browned parts taste amazing!
Remove from oven and transfer pasties to cooling racks. Allow them to cool for 5 minutes then serve.

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