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Recipe for family meals :

Lamb and Potato Pasties

Working at the BBC Good Food Show last November gave me very little opportunity to actually see much of the show. However, one interesting item I did get given was a CD-Rom of recipes, promoting New Zealand Lamb. There are some first class recipes - hopefully they will not mind me publishing a few!

How to introduce New Zealand Lamb? That is probably best left to the New Zealanders themselves:

New Zealand Lamb . . . pure and simple

Give your next meal an international flavor with New Zealand Lamb. Our natural grazing lands, combined with a long and proud history of providing the world with the finest quality food products means that our lamb is always tasty, tender and delicious. New Zealand Lamb has a succulent flavor.

If you would like more information or to find cooking techniques for lamb or recipes why not visit the Meat New Zealand web site <click here>


15ml / 1 tbsp oil
225g / 8oz New Zealand Lamb leg meat or neck fillet cut into thin strips.
1 medium onion, chopped
5ml / 1 tsp turmeric
5ml / 1 tsp cumin
Grated rind and juice of 1/2 lemon
225g / 8oz potatoes, cooked and diced
Salt and freshly ground black pepper
1 lb / 450g puff pastry
Beaten egg for glaze

  • Preheat oven to 190C / 380F / Gas Mark 5.
  • Heat the oil add the lamb and onion and cook until the onion is almost soft.
  • Stir in the turmeric and cumin, cook for a further minute then mix in the lemon juice and rind with the potatoes and leave the filling to cool. Season well.
  • Roll the pastry out thinly and cut as many 15cm / 6in circles as possible. Gather up the trimmings, roll out again and cut out the rest.
  • Divide the filling between the rounds. Moisten edges, fold into pasties and seal well.
  • Place the pasties on a baking tray and brush well with egg glaze. Bake for 30 - 35 minutes until golden brown and completely cooked.

Hints and Tips:

  • Try cooked and diced parsnips as a change from potatoes.
  • Use a saucer as a guide to cut out the pastry rounds.

Makes 8 - 9

© Meat New Zealand 2001