Claires Special Pastie

• 3 sheets puff pastry
• 300 grams lamb mince
• 1 mushroom chopped
• 1 onion, chopped
• 3 average size potatoes chopped
• 1 carrot chopped
• 1/2 cup peas
• 3 clove garlic chopped
• 1 tsp black pepper fresh ground
• 1/4 tsp ground cumin
• 1/4 tsp turmeric
• 1 tbsp rosemary choped
• 1 tsp mixed dried herbs
• 2 tsp worcestershire sauce
• 1 tbsp olive oil
• 1 egg yolk
• 1 tsp salt
• 1 small piece baby celery finely chopped

1. Cook all filling in frypan.But Not the egg yolk.Let filling cool a bit.
2. Preheat oven 210C
3. Get pastry out of deep freeze it should thaw out sitting on top of oven while it is heating.I spread out 3 sheets accross the metal cookie/biscut sheet.
4. I dont like to waste any pastry so my pasties arenot the traditional shape they are more rectangle shape.
5. Fill pastry and shape,brush egg yolk on top.This gives the lovely golden top to the pastie.
6. If you want traditional shape use a dinner plate for the size of the pastie.Cut round the outside.Fold in half.Put filling in the centre.crimp the edges.You can have them flat lying on their sides or with the crimp on the top.
7. Cook 20mins till golden.
8. Serve with sauce 3 tablespoons yoghurt, juice 1/2 lemon,2 teaspoons fresh mint or 1 teaspoon goumet garden mint paste.A dash of salt and pepper.Mix alltogether.Put in little dish.Check out my lemon mint yoghurt receipe if you want to make larger quantity.

pastry, lamb mince, mushroom, onion, potatoes, carrot, peas, garlic, black pepper, ground cumin, turmeric, rosemary, herbs, worcestershire sauce, olive oil, egg yolk, salt, celery

Taken from cookpad.com/us/recipes/352816-claires-special-pastie (may not work)