A Lamb Pasty Variation

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Saute one pound of ground lamb (preferably SonCroft Prime Lamb, or your own, home-grown lamb) and a medium onion in olive oil. Season with salt and pepper to taste and a dash or two of Worcestershire Sauce.

Let cool a bit then fill pastry, crimp edges and ventilate tops. You can use an egg wash to make the tops lovely and glossy. Bake until golden.

For this batch I used pie pastry, but I generally prefer a basic whole wheat bread dough.

Pie Pastry:

1.5 cups flour

1 package cold butter (don’t use that nasty, laboratory-experiment shortening)

1 teaspoon of salt

Cut this together with your pastry cutter THEN add:

4 Tablespoons of cold water

Cut the water in as well, being careful not to over mix and let rest in refrigerator until you’re ready to roll it out. It takes almost no time to make and you can make this well in advance.

While the pasty is traditionally a complete meal- lunch for a Cornish miner- these hearty pillows of goodness serve well with sauteed turnips and mashed potatoes. It’s a great choice for the cool evenings of fall and throughout winter.

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