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1 medium Turnip (Swede)
1 Onion, 4 medium Potatoes
500 gram Lamb mince (Use lean mince)
a dash of canola oil
vegetable or chicken stock
6 sheets shortcrust pastry
Dice turnip and potato into 10-15mm cubes, dice carrot into 5mm cubes and store in cold water.
Heat dash of oil in large fry pan and sautee finely chopped onion, when just turned soft break up lamb mince and brown in pan with onions.
When lamb browned, drain vegetables and place in pan with a teaspoon of rock salt, tablespoon of Vegetata dry stock and stock or water if using Vegetas vegetable stock to just below (15mm) pan edge.
Spread mixture evenly around pan and simmer on low heat, mix and stir occasionally till all vegetables evenly cooked.
Add both peppers to taste and stir evenly in mix. Be generous as it's meant to be a peppery dish but don't go crazy.
When done, allow to cool.
Cut each pastry sheet into round plate size sections, place cooled mixture evenly along centre of pastry leaving about 15mm edge clear, brush edge with beaten egg, fold over and turn into itself, brush with beaten egg and place on baking tray lined with oven paper, repeat for all sheets.
Place in oven at 180 degrees C until nicely browned.
Serve with salad or traditional with large pickled onion, a wedge of cheese and an apple and a pint of Scrumpy (Apple cider)
About 20 minutes to prepare everything, an hour or so to simmer and reduce and about 15 - 20 minute in a 180 degree oven, easy, filling and very tasty meal served with salad or chips. Or as above.
This is tasty and a Red Cherry Coffee Shop favourite. Every time I eat one it reminds of my youth coming back rat arsed to barracks and picking one up on way home or from Plume of Feathers pub near Dartmoor prison. Great picnic item with pickled onion, wedge of cheese and a flagon of Scrumpy. Left by: Danny Mitchell (10 Mar 2012)
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