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Ingredients
- 250g lamb mince
- 1 onion, peeled and diced
- 1 potato, peeled and diced
- ½ carrot, peeled and diced
- ½ turnip, peeled and diced
- 1 tsp salt
- freshly ground pepper
- 1 tbsp chopped parsley
- 4 sheets frozen shortcrust pastry
- 1 egg, beaten
Method
Preheat oven to 200 degrees.
Combine lamb, vegetables, salt, pepper and parsley.
Cut pastry into 4 circles. You can use a saucer as a guide.
Place a quarter of the mixture into the middle of each pastry round. Brush pastry edges with egg wash, fold edges together, joining in the middle. Pinch the edges together to seal well.
Place on a lined oven tray and glaze with remaining egg wash.
Bake for 10 minutes, then reduce heat to 180 degrees and continue to cook for 35 minutes.
Serve hot with homemade chutney or tomato sauce.
