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, they're 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
Makes 4 pasties
150g – 200g leftover shredded and chopped lamb
1/2 onion chopped
1 carrot chopped
1 potato chopped into small pea sized cubes
2 tsp rose harissa paste
2 tsp dried mint
½ tsp ground cinnamon
Handful of pine nuts
5-6 chipped dried apricots
1 packet ready rolled shortcrust pastry
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 minutes so the potato cooks through
2. Stir in the lamb, apricots 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!