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Lamb and mint pasties with quick apple pickle
Fruit and vegetables
300g/10½oz
potatoes
, cut into 1cm/½in cubes
1
onion
, finely chopped
2 small green
apples
, peeled, cored and cut into 1cm/½in cubes
2 tbsp dried
mint
1 tsp
garlic
granules
½ tsp
fenugreek
seeds
2 green
chillies
, thinly sliced
½ tsp
onion
seeds
4 green
apples
, cored and chopped
Tins, packets and jars
450g/1lb
plain flour
, plus extra for dusting
2 tbsp
plain flour
Cooking ingredients
1 tbsp
baking powder
½ tsp fine
salt
1 tsp fine
sea salt
5 tbsp
olive oil
1 tsp brown
mustard seeds
½ tsp
ground ginger
¼ tsp ground
turmeric
¼ tsp
asafoetida
2 tbsp apple cider
vinegar
1 tsp
caster sugar
½ tsp
salt
Dairy, eggs and chilled
125g/4½oz unsalted
butter
, chilled and cubed
2 large free-range
egg yolks
1 free-range
egg
, beaten, for brushing
40g/1½oz
butter
Meat, fish and poultry
300g/10½oz boneless lamb (ideally leg), cut into 1cm/½in cubes
Other
130ml/4fl oz–140ml/4½fl oz cold water
150g/5½oz frozen
peas
, defrosted and drained
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