These little beauties are one of my favourite ways to use up leftovers, they’re just perfect to have for a Monday tea with some fresh leaves and some Greek yoghurt, theyre great for next day in the lunchbox – or make mini ones and snaffle them as you potter round the house!
The lamb amount needed isn’t exact as obviously you don’t know exactly how much you will have leftover – if you have more or less just adapt the recipe accordingly.
As I often cook lamb low and slow the leftovers are packed with flavour (check out my previous post for my delicious Easter roast lamb) the leftovers are versatile and keep well overnight in the fridge.
Little pops of sweetness from the apricots, some earthy flavours from the pine nuts all nestled into the sweet, slightly smokey harissa lamb.
Plus, ready rolled shortcrust or puff pastry makes them low effort too!
Makes 4-6 pasties
150g – 200g leftover shredded and chopped lamb
1/2 onion chopped
1 carrot chopped
1 potato chopped
2 tsp rose harissa paste
2 tsp dried mint
½ tsp ground cinnamon
Handful of pine nuts
1 packet ready rolled shortcrust pastry (you can use puff if you prefer)
1. In a large pan fry the onions, carrots and potato for 2 minutes, add in the mint, cinnamon, harissa paste and 200ml water and stir everything well, cover and leave to simmer for 5-10 minutes till the potato cooks through.
2. Stir in the lamb and pine nuts and leave to cool with the lid on
3. Oven at 200*c
4. Unroll the pastry and cut into 4 large squares, place 2-3 tablespoons of the filling in one half corner of the pastry square, and brush the edges with a little water, fold over so the 2 corners meet and then seal down each edge with the end of a fork. Make a slight cut in the top with a knife.
5. Brush with some milk and sprinkle on some sesame seeds (optional) and bake for 15 – 20 minutes or until the pastry is golden and crisp, leave to cool slightly then enjoy!