Wednesday, October 20, 2010

Lamb pasties and meatballs

Here is my weekend experimentation.

Lamb mince, half an onion, 1 tsp cumin, 1 tsp grated ginger, 1 heaped tsp harissa, 2 cloves garlic chopped, an egg, and a big bunch of parsley chopped finely. And some salt.

Mixed it all together, then divided it in half.

First half: Added about a cup of chopped cabbage …

… mixed it up:

Made some pastry. Sort of cheating shortcrust. A bit less butter than a true shortcrust, no egg yolk, but half a teaspoon of baking powder. Rolled it out …

… and cut four bread-and-butter-plate sized rounds:

A quarter of the lamb/cabbage mix in the middle of each …

… then folded over and sealed, then into a hot (200°C) oven for 15 mins, followed by about 40 mins at 180°C:

No fruit jam open right now, so I used up the scraps in a savoury sort of turnover. Still a bit sweet, it's some capsicum jam I tried to make a while ago. Didn't set very well so I boiled it for ages until it is more like a spicy capsicum toffee, but it tastes good.

And the turnover was yummy.

As are the pasties.

The cabbage keeps them moist and I've been having them cold for lunch.

Second half of the lamb mix:

Added some breadcrumbs …

… mixed it all up …

… and made little meatballs:

After I'd fried them I put them in the oven with some water to cook properly through. Cooked them until the water had all evaporated, maybe half an hour?

They're also tasty.

1 comment:

  1. Yummy!

    btw, i started baking... so will be back ever so often to raid your recipes!