Irish Lamb Pasties
2 Tablespoons garlic infused olive oil or olive oil
1 pound ground lamb
1/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon mace (or nutmeg)
1/2 teaspoon thyme leaves, crushed
2 teaspoons fresh thyme leaves, minced
1 cup finely chopped shallot
2 stalks celery, minced
2 carrots, finely chopped
1 clove garlic, minced
2 cups shredded green cabbage
1/2 cup frozen English peas, thawed
2 Tablespoons Worcestershire sauce
1/2 cup chopped fresh parsley
2 cups prepared Riceland Long-Grain White or Brown Rice
4 boxes refrigerated pie crust rolls (or homemade pie dough)
salt and pepper to taste
- In a large skillet or Dutch oven, heat the oil over medium-high heat.
- Brown the ground lamb until almost done. Drain excess grease.
- Add rosemary leaves, mace, dried and fresh thyme, shallot, celery and carrots to skillet. Sauté until shallots are tender.
- Add in garlic and cabbage. Sauté until cabbage is tender, 3-4 minutes.
- Stir in English peas and Worcestershire sauce; sauté 3-4 minutes until peas are just tender.
- Stir in parsley; remove from heat and stir in cooked rice.
- Set aside to cool completely. The filling may be prepared a day ahead and chilled.
- Unroll pie crusts onto a floured cloth or board. Cut into desired size circles. I prefer to make these as individual hand pies with dough circles of 5 - 6 inches, but you can make one large pasty per pie dough round if you prefer. I usually get 2 circles from one round with some dough left over which I roll again for an additional circle. I make some smaller rounds if I plan to freeze some for later use.
- Place 1/3 - 1/2 cup (estimated) cold filling on one-half, leaving the edges clear. Dampen edges with water, fold the top over and gently press edges together. Roll the edges slightly toward the filling and pinch closed as for a pie crust edge.
- Repeat this process until all pies are made. Place on a parchment lined baking sheet and chill in refrigerator for at least 1 hour.
- When ready to bake, reheat oven to 400°, brush the tops lightly with cream; cut two slits across the top.
- Bake 20 minutes until golden brown. Cool 5-7 minutes before serving.
- If freezing, flash freeze on the baking sheet until crusts are frozen. Wrap individually in plastic wrap or vacuum seal. Use within 3 months.
- Optional: Serve accompanied by brown gravy or Sour Cream-Horseradish-Mustard Sauce.
Sour Cream-Horseradish-Mustard Sauce: Combine 1/2 cup sour cream, 1 1/2 Tablespoons Country Dijon Mustard, and 1 1/2 Tablespoons prepared horseradish sauce (all to taste). Serve alongside pasties.