Lamb Masala Pasties

By • July 30, 2012 • 3 Comments

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Author Notes: We were invited to a party to watch the opening ceremony of the Olympics and were asked to bring a dish to share. The first thing I thought of were pasties, but I was not in the mood for anything beef stewy. So I considered a masala type filling and settled on lamb. While I think these would be great with small chunks of meat I opted to use ground lamb like sausage, seasoning it overnight, grilling it, then simmering it in the sauce. The crust is just a simple pastry crust and I made a lemony raita for dipping.savorthis

Serves 8 medium pasties

Pasties

  • 1 pound ground lamb
  • 3 teaspoons garam masala, divided
  • salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 14 ounces can whole tomatoes, chopped
  • 1/2 cup coconut milk
  • 2 cups red potatoes, small dice
  • 2 tablespoons cilantro, chopped
  • 1/2 cup peas
  • 1 tablespoon chili garlic sauce
  • 1/4 teaspoon sugar (to taste depending on sweetness of tomatoes)
  • 2 1/2 cups flour
  • 1/2 cup shortening, very cold
  • 8 ounces butter, very cold
  • 6-8 tablespoons ice water
  • 1 pinch salt
  • 1 egg, beaten

Raita

  • 1/2 cup cucumber, grated with short strokes
  • 1/4 teaspoon salt
  • 1 cup plain greek yogurt
  • 1 teaspoon lemon zest
  • s&p to taste
  1. Mix lamb, 1 t. garam masala, 1/2 t. salt and 1/4 t. each cumin, coriander, pepper and garlic. Refrigerate overnight. Form into sausages on skewers (or free form) and grill until slightly charred. Let cool.
  2. Saute onion in some oil over medium heat until the edges begin to brown. Add garlic, ginger, 2 t. garam masala and a 1/2 t. salt. Stir until fragrant. Add tomatoes and potatoes and cook until thickened and potatoes are tender. Mix in coconut milk, crumbled sausage and peas and stir until thick. Fold in cilantro, chili garlic and add bit of sugar if you like. Allow to cool.
  3. I used just the pastry recipe from Joy of Cooking. Put the flour and salt in a food processor, add cubed, cold butter and shortening and pulse until it is gravelly. Add the ice water until it begins to come together. Wrap the dough in plastic wrap and refrigerate for a couple hours.
  4. Toss cucumbers with salt and allow to drain about 1/2 hour. Mix with remaining ingredients. You can add hot sauce if you wish.
  5. Preheat oven to 375. Roll out the dough to 1/8" thickness, cut 6" circles, place a mound of filling in the center, brush the edges with egg and crimp to form a half circle. Brush all tops with more egg and bake about 25-30 minutes until golden brown.

Comments (3) Questions (0)

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over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Yum! This sounds fantastically tasty. I love a good pasty :-)

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

These look great, Indian food is huge in England and the fusion of the very British pastie with the masala filling is like the best of both worlds.

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over 1 year ago savorthis

Thank you. It's true- I had the best masala ever in London....served sizzly and aromatic.