Lisa Faulkner's lamb, mint & pea parcels

Lisa Faulkner visits a garden transformed from a peat bog by one family and tries out a local recipe back at the cottage.

Makes approx. 10

For the filling:

1 large onion1 large floury potato, such as King Edward or Maris Piper300g Lamb shoulder100g frozen peasSalt and white pepper1 tbsp. mint sauce1 lamb stock cube1 Packet of puff pastryA little flour for dusting50g butterBeaten yolk egg, to glaze

Method:

For the filling, slice the onion finely; cut the potato into small, thin strips. Cut the lamb into small, thin pieces and mix with the onions and potato. Add the peas and season with salt, white pepper and the mint sauce. Crumble in the stock cube and stir to combine.

Turn the oven to 200C/400F/Gas 6 and line a large baking tray with baking parchment.

Lightly flour the work surface and roll out the dough to a thickness of 3-4mm. Use a 12cm/4½in cutter or a small bowl to cut out 10 discs. You will probably need to re-roll the offcuts once to get this many. Brush the edge of the pastry discs with beaten egg. Divide the filling between the discs and top with a dot of butter.

Fold over one half of each disc to make a semi-circular parcel. Press the edges together firmly. Seal with a fork.

Put the pasties on the baking tray and brush with beaten egg. Place in the fridge to rest for 30 minutes. Bake for 15minutes then reduce the oven to 160c and bake for a further 20 minutes until golden-brown. Eat them warm, on their own or with extra mint sauce.