Lamb, Sweet Potato and Mint Pasties
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 125.4423 |
| Energy (kCal) | 1725.6901 |
| Carbohydrates (g) | 92.5407 |
| Total fats (g) | 103.0276 |
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Cuisine
European >> UK >> English
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Season the flour and sift into a large bowl. Add the butter and rub into the flour using your fingertips until the mixture resembles fine breadcrumbs. Sprinkle with 6 to 7 tablespoons of chilled water (enough to just bind the dough) and draw the mixture together with a knife. Knead gently on a floured board then wrap in plastic wrap and chill for 30 minutes in the fridge. | 2. Preheat the oven to 350°F. | 3. Divide the pastry into 4 equal pieces. Roll each piece on a lightly floured work surface. Roll using short strokes and always in one direction, giving the pastry a quarter turn after each roll. Roll to 1/4in thickness. Cut into a circle about 7in diameter using a plate as a guide. | 4. Mix together the vegetables, lamb and mint. Arrange quarter of the mix in the centre of each pastry circle. Season. | 5. Lightly brush the edge of the pastry with water then carefully bring up the edges to the centre to cover the filling. Pinch the join to create a sealed edge over the top of the pasty. Repeat with the other pastry circles. | 6. Brush the pasties with beaten egg and sprinkled with cracked black pepper. Cook for 1 hour until the pastry is golden and the filling cooked through. | 7. Serve hot or cold with chutney. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| purpose flour | 14 | ounces | sifted seasoned | 353.0333 | 0.0 | 78.54 | 1.9833 |
| butter | 7 | ounces | chilled cubed | 1131.165 | 51.9741 | 35.3439 | 95.256 |
| egg | 1 | beaten | 71.5 | 0.36 | 6.28 | 4.755 | |
| black pepper | 2 | tablespoons | cracked | 34.638000000000005 | 8.8251 | 1.4338 | 0.4499 |
| potato | 1 | peeled diced sweet | - | - | - | - | |
| rutabaga | 3 | ounces | peeled diced | 31.4679 | 7.3312 | 0.9185 | 0.1361 |
| carrot | 3 | ounces | peeled diced | 34.8699 | 8.1476 | 0.7909999999999999 | 0.2041 |
| lamb steak | 9 | ounces | cut | 353.0333 | 0.0 | 78.54 | 1.9833 |
| mint | 2 | tablespoons | 5.016 | 0.9587 | 0.3751 | 0.0832 | |
| red onion | 1 | chopped | 64.0 | 14.944 | 1.76 | 0.16 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.