put the butter and lard in a bowl and briefly mix. Put the flour and salt in a large mixing bowl and
using your fingertips
briefly rub about a quarter of the butter and lard mixture into the flour (you should still see lumps of butter).
Add 50ml/2¾ fl oz cold water and the lemon juice and mix until it comes together to form a dough. Roughly shape the dough into a rectangle.
On a lightly floured work surface
roll out the dough into a rectangle about the thickness of a pound coin. With a short end of the rectangle facing you
scatter the remaining lard and butter over the top two thirds of the dough. Fold the bottom third over the butter
then fold the top third down. Rotate the dough 90 degrees
then roll out the dough into a rectangle as before and repeat the folding. Turn
roll and fold the dough another two times
then wrap in cling film and refrigerate for 20 minutes.
For the mint sauce
sprinkle the mint leaves with a little salt and finely chop. Transfer to a jug and pour over about 100ml/3½fl oz boiling water. Add the sugar
stir well and leave to cool. When cooled
stir in the white wine vinegar.
For the rough puff pastry
take the cooled pastry from the fridge and repeat the rolling and folding one more time
then return it to the fridge for another 20 minutes.
For the filling
in a medium bowl combine the lamb
garlic and dried rosemary. Add half of the mint sauce and season with salt and pepper. Cover with cling film and set aside.
Add the onion
sweet potato
carrots
parsley and oregano to a separate bowl. Add the rest of the mint sauce
season with salt and pepper and mix well. Finally add the frozen peas and mix again.
Preheat the oven to 180C/350F/Gas 4 and line two large baking trays with baking parchment.
Roll out the pastry to about 3mm thickness. Cut out 6 circles
approximately 13cm/5in in diameter using a small saucer or bowl as a guide. Any offcuts can be rolled out again to make more circles.
Put a few spoonfuls of the vegetable filling to one side of each circle and top with a few pieces of lamb – you need enough to fill the pastry but not so full that the pastry will split open. Fold the pastry over the filling (to encase the filling) and use a little water to help the edges of the pastry stick. Crimp the edges using your fingers and place on a baking tray. Repeat until each baking sheet has six pasties on them.
Brush each pasty with beaten egg and bake for about 40 minutes
or until golden-brown. When cooked
use a fish slice to lift the pasties onto wire racks to cool before serving.
