Lamb pasties with curried beans

2 servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
1 small Onion; finely chopped
250 grams Minced lamb
1 Garlic clove
100 millilitres Hot lamb stock
250 grams Baked potato; cooled
4 tablespoons Brown sauce
1 375 gram pac ready-rolled fresh puff pastry
Flour; for dusting
2 tablespoons Milk
1 small Onion
1 tablespoon Vegetable oil
400 grams Baked beans
1 tablespoon Curry paste; (1 to 2)
1 small Bunc fresh parsley
50 grams Cheddar
Salt and pepper

Directions

FOR THE BEANS

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 Converted by MM_Buster v2.0l.

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