Spicy Lamb, Chickpea Pasties with a Yoghurt Dip

Use up leftover lamb in these pasties. Fill with chickpeas, onion and spices and serve with a tomato, mint and yoghurt dip.


Serves 8
1 red onion, diced
½ fresh tsp red chilli
2 garlic cloves, crushed
½ tsp cumin
½ tsp cinnamon
400g diced roast lamb
1 tin chick peas
A handful of coriander
4 tbsp tomato ketchup
Salt and pepper
For the pastry:
500g short crust pastry
2 egg yolks, beaten
For the tomato, yoghurt and mint dip:
200g FAGE Total
4 tomatoes, diced
Small bunch of fresh mint, chopped

Serves 8
  1. Gently fry the onion, chilli, garlic and spices in a little oil. Add the lamb and cook until golden.
  2. Add the chick peas and coriander and season. Cook for a further 5 minutes.
  3. Take off the heat, add ketchup and leave to cool.
  4. Roll out the pastry to about ¼ inch thick then cut out 8-10 circles using a tea saucer. Brush the edges with egg yolk.
  5. Place the filling in the middle of the circles, bring the edges together at the top and crimp together with your fingers.
  6. Brush with egg yolk over the tops of the pasties and bake in a moderate oven 180C/350F/Gas Mark 4 for 20-25 minutes.
  7. For the dip, mix the FAGE Total 0% Yoghurt, diced tomato and chopped mint together.
  8. Serve with the yoghurt dip.