Heat a large frying pan and fry the lamb mince for 5min until cooked through and browned. Lift out of pan using a slotted spoon and set aside to cool. Next, add the potato, carrot, leek and garlic to the pan and cook until just softened, about 10min.
Step 2
Return the lamb to the pan and add the Worcestershire sauce, tomato purée, mint and a splash of water. Cook for a few minutes; check seasoning. Set aside to cool completely.
Step 3
Preheat oven to 200°C (180°C fan) mark 6. Cut pastry into quarters, and roll each piece out on a lightly floured work surface to a rough 18cm (7in) square. Divide the lamb mixture equally among the squares, leaving a 1cm (½in) border of pastry. Brush pastry with beaten egg, then crimp edges to seal. Transfer to a baking sheet and brush again with egg. Cook for 30min until deep golden. Serve warm or at room temperature with a salad.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
