Ingredients

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

Directions

• To make the pastry
• put the flour
• baking powder and salt in a large bowl and mix. Rub in the butter using your fingertips until the mixture resembles breadcrumbs.
• Add the egg yolks and stir using a palette knife. Add the water a little at a time
• still mixing with your palette knife. You may not need all the water
• so add it gradually until the dough just starts to come together. Bring the dough together with your hands. Flatten the pastry and wrap it in cling film
• then put it in the fridge for 1 hour to chill.
• To make the filling
• put the potatoes
• peas
• onion
• apples
• lamb
• mint and salt in a large bowl and mix well. Melt the butter over a low heat and pour in
• then add the flour and mix.
• Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper.
• Roll the pastry out on a lightly floured work surface to a thickness of 3–4mm. Cut around an 18cm/7in dinner plate with a sharp knife to create six pastry circles. If they shrink a little after cutting
• gently re-roll them.
• Place a sixth of the filling on one side of one of the circles. Brush the edge of half the circle with beaten egg
• then fold over the other half to make a D shape. Crimp the edge using a fork or the back of a knife. Make a hole in the top to allow some air to escape and place on a lined baking tray. Repeat with the other five circles. Brush with the beaten egg and bake on a baking tray for 50 minutes. Leave to stand for 10 minutes before eating.
• Meanwhile
• to make the apple pickle
• put the oil in a saucepan over a low heat. Add the mustard seeds and
• as soon as they begin to pop
• add the other spices. Cook for a few minutes
• being careful not to burn them. Stir in the vinegar
• sugar and salt. Add the apples and 200ml/7fl oz water and cook gently for 20 minutes
• or until they have mostly broken down. Leave to cool in the pan.
• Serve the pasties with the pickle. Any leftover pickle can be stored in a clean jar in the fridge for up to a month.