Minted Lamb Pasties Recipe | British Recipes | PBS Food | PBS Food

Ingredients

• 75g (2½ oz) salted butter, chilled and cut into 1cm/½in cubes
• 75g (2½ oz) lard, chilled and cut into 1cm/½in cubes
• 200g (7 oz) plain flour, sifted, plus extra for dusting
• ½ tsp salt
• 1 tsp lemon juice
• 1 large free-range egg, beaten, for egg wash
• bunch of fresh mint, leaves picked
• pinch table salt
• 1 tbsp caster sugar
• 50ml (2 fl oz) white wine vinegar
• 100g (3½ oz) lamb leg steak, diced into 1.5cm/⅝in cubes
• 1 garlic clove, crushed
• ½ tsp dried rosemary
• salt and freshly ground black pepper
• ½ large red onion, finely chopped
• ½ large sweet potato, chopped into small cubes
• 1 medium carrot, chopped into small cubes
• ½ bunch fresh flatleaf parsley, leaves picked and chopped
• ½ tsp dried oregano
• 50g (2 oz) frozen peas, defrosted