Stuffed pastry pockets of any kind are a comforting snack on a cold day. This recipe is stuffed with meaty goodness and could go well with a frothy beer.
By Lolly
Pasties are one of my favourite comfort foods. I was under the firm belief that a family member makes the best pasties, but, sorry Nanny, these may just top them.
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Lamb Neck, Kale, and Potato Pastry Pockets
- Total Time: 150 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Flaky pastry pockets filled with tender lamb, kale, and potatoes. A hearty and satisfying appetizer.
Ingredients
- 2 lbs (907 g) lamb neck rosettes
- 2 tbsp plain flour
- 2 medium red skinned potatoes (cubed)
- 3 stems shredded kale
- 3 cups (710 ml) vegetable stock
- 1 large chopped tomato
- 1 chopped leek
- chopped thyme and oregano
- 0.5 tsp smoked paprika
- pre-prepared puff pastry sheets
- 1 egg, sea salt and pepper
Instructions
- Season the lamb necks with salt, pepper, and flour.
- Brown the lamb necks in oil until golden brown on both sides.
- Deglaze the pan with stock, scraping up caramelized bits.
- Add leek, tomato, herbs, and paprika; bring to a boil.
- Turn off the heat, add lamb necks, cover, and bake at 350°F (177°C) for 1 1/2–2 hours, or until the meat is falling off the bone.
- In a small pot, boil potatoes in seasoned water until cooked.
- Drain potatoes and let them steam dry.
- Remove lamb necks from the braising liquid and let cool.
- Shred the lamb meat, removing any bones or cartilage.
- Reduce the cooking liquid to a thick gravy.
- Return the shredded lamb to the gravy.
- Add kale and potatoes; stir to combine.
- Let the filling cool to room temperature.
- Cut out 15cm diameter rounds of puff pastry.
- Whisk an egg for egg wash.
- Place 2 heaped tablespoons of filling off-center on each pastry round.
- Brush the outer rim of pastry with egg wash.
- Bring together the edges of the pastry, pressing firmly.
- Pinch the pastry edge every 1cm.
- Make a 2mm incision on top of each pasty.
- Brush with more egg wash.
- Bake at 350°F (177°C) for 30–40 minutes, or until golden brown.
- Let cool for 10 minutes before serving.
- Serve with tomato sauce, tomato relish, or a salad.
Notes
- For a richer flavor, use lamb shoulder instead of lamb neck rosettes.
- To prevent soggy pastry, ensure the lamb filling is completely cool before assembling the pockets.
- Leftover pockets can be frozen for up to 3 months; reheat gently in the oven before serving.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 1 pastry
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
Can I use a different type of meat instead of lamb neck for the pastry pockets?
Yes, you can substitute lamb neck with beef or chicken, but adjust the cooking time accordingly to ensure the meat is tender.
What type of potatoes work best for the filling in the pastry pockets?
Waxy potatoes like Yukon Gold are ideal for this recipe as they hold their shape well and provide a creamy texture.
How do I ensure the pastry stays flaky when baking the Lamb Neck, Kale, and Potato Pastry Pockets?
Make sure your butter is cold when mixing it into the pastry, and handle the dough as little as possible to maintain its flakiness.
