Minted Lamb Pasties

Minted Lamb Pasties

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These moreish pasties are great served at parties or as a main course with some creamy mashed potato.

  • Recipe serves6
  • Preparation time15 minutes
  • Cooking time45 minutes


  • 15 ml Oil
  • 1 Onion, finely chopped
  • 400 g Lamb / mutton mince
  • 1 KNORR Savoury Mince Dry Cook-in-Sauce
  • 250 ml Water
  • 25 ml Mint sauce
  • 2 rolls shortcrust pastry
  • 1 Egg, lightly beaten
  • Robertsons Black Pepper


  • Preheat oven to 180°C.
  • Heat oil in a pan and gently fry the onion until soft.
  • Add the mince and fry for about 5 minutes or until well browned.
  • Add the sachet of KNORR Fresh Ideas Savoury Mince Cook-in-Sauce and the water, stir well and allow to simmer for about 15 minutes.
  • Stir in the mint sauce, remove from heat and allow to cool for about 30 minutes.
  • Unroll the shortcrust pastry and cut out circles using a 10 cm cookie cutter.
  • Brush the edges with the beaten egg and place filling in the centre of each circle.
  • Fold up the edges so that they meet and crimp them together using your fingers.
  • Brush with egg wash and sprinkle with Robertsons Black Pepper.
  • Bake in the oven for 20 minutes until golden brown.