Updated: May 15, 2019
My kids LOVE sausage rolls and pasties in their lunchbox, so I've been creating modern twists on the humble pastries, and came up with this amazing lamb, vegetable and cheese recipe that our whole family have loved.
The beauty with this recipe is that you can reduce the sauce and make it the perfect sausage roll or pastie mix, or increase the sauce and you have the most amazing pie filling for a quick and easy family meal.
Since creating this, I have made a batch of sausage rolls and pasties for lunchboxes, a beautiful family pie for a quick weeknight meal, and I've also turned it in to a Shepherds Pie for an effortless Sunday night dinner. The mixture is freezer friendly, and like my pasta sauces, I now have containers of the mix in the freezer for easy meals.
Prep 15 min // Cook 15 min
500g lamb mince
1 onion diced
3 cloves garlic crushed
2 tsp lamb spice blend (I used by own creation but you can use a store bought lamb blend or a mixed herb blend)
1 pack steam fresh peas, corn and carrot cooked
1/3 cup grated cheese (I used a sharp cheddar) plus extra to top pastry
2 tbs tomato paste
1 tbs Worcestershire sauce
1/3 cup liquid beef stock
salt and pepper to taste
1 egg lightly beaten
Add 1 tbs oil to a pan and saute the garlic and onion for approx 2 minutes.
Add the lamb and the spice blend and brown for approx 32-5 minutes.
Add beef stock, tomato paste and Worcestershire sauce and simmer until the sauce has thickened. Season with salt and pepper and add the cheese and stir until melted.
Remove mix from heat and cool in fridge.
Preheat oven to 180 degrees and lightly grease two baking trays.
Cut puff pastry in half length ways and place mix in the middle and form a log.
Fold pastry into the middle on both sides, brush with the beaten egg and top with the reserved grated cheese. Cut into bite size pieces (or larger if you prefer).
Place in oven and bake until pastry is golden.
Note - if you want to make pasties cut the pastry into circles and place mix in the middle, fold into half and seal pressing down the edges with a fork.