Posh pasties

I was flogging some Cornish pasties at my parents' village regatta in Cornwall and a posh city boy asked me if I had any lamb and mint. Now for the uninitiated, a Cornish pasty is a savoury pastry pocket containing beef and vegetables. However, daft posh places up in London like to try to gentrify these things and a chain of fast food places has launched all sorts of different flavours of them. However, in Cornwall, they broadly remain beef and/or beef.

However, my snobbery has been overtaken by my curiosity, so I am proud to present the lamb, mint and feta pasty. They freeze very well, so make in large batches because they are a bit time-consuming but easy.

Ingredients

Puff pastry
250g lamb mince
Dried mint
100g feta cheese
1 carrot
1 leek
2 potatoes
Salt and pepper to taste
1 egg (beaten for glazing)

Instructions

Chop the leek, carrot and potato into small pieces - no more than 1 cm cube ideally.
Brown the lamb mince in a pan. Remove with a slotted spoon.
Put the veg in the pan, fry gently for a few minutes, then put the lamb in, slosh over a couple of wineglasses of water, season and bring to the boil. Turn the heat down and simmer for about 10 minutes (until the potatoes are just tender)
Leave the mixture to cool completely
To assemble the pasties, roll out the pastry and cut into squares. Put some lamb mixture on each square, then crumble the feta over.
Brush the pastry edges with the egg, then crimp the pastry into a pocket, making sure the mixture is completely enclosed
Glaze the outside of all the pasties with beaten egg
Cook for about 30 mins