These Thai Lamb Pasties are a fantastic twist on the traditional variety. The pastry is light and crisp and the filling fragrant and delicately spicy. Make them nice and small and they are fantastic finger food t serve as canapes at a diner party – or for the kids’ teas (mine love them, even the five-year-old). Serve with a crunchy, colourful salad to complete the meal.
I used Thai red curry paste made by my friend Nitsa, who is something of a legend for her Thai cooking in our neighbourhood, but you could use any decent brand Thai paste from a jar.
Makes 16 small pasties or 8 big ones
2 tbsp oilive oil
500g lean lamb mince
1 green pepper, deseeded and diced
2 tbsp Thai red curry paste (or just use one if you’re making these for kids)
200g coconut milk
1 sheet puff pastry (shop-bought is fine)
1. Heat 1 tbsp oil in a large frying pan and brown the lamb mince all over. Remove and drain, then reserve.
2. Wipe the pan clean and add the rest of the oil. Gently cook the peppers for 4-5 mins, until tender. Add the Thai curry paste and stir for 1 min.
3. Return the browned mince to the pan and stir through. Add the coconut milk and water and bring to the boil. Simmer for 20-25 mins until all the liquid has boiled away and the remaining mixture is dry.
4. On a floured surface, roll out the puff pastry into a large square, around 2 mm thick. Cut into smaller squares approx. 10 cm diagonal. Brush each with a little water.
5. Add a heaped teaspoon of the filling to the centre of each square, then fold one side over to create a triangle. Pinch together with your fingers to seal all round, then twist the ends to create a little rope effect and bring underneath to make it look pretty!!
6. Preheat the oven to 180C/Gas 4. Put the pasties on a wire rack and cook for 30-35 mins until the pasties and crisp and golden, taking care not to burn them.
7. Serve with green salad and red pepper strips, cooked in a little coconut milk and Thai red curry paste until tender.