Leftover lamb shoulder pasty with peas and mint sauce by Barry Horne– Provenance Village Butcher Del
Makes 4 Ingredients: 600g leftover lamb shoulder (shredded) 75g peas 1 small onion 1 large potato 100ml leftover gravy 20g mint sauce Egg wash Rough puff pastry: 250g butter 250g flour 5g...
Ingredients
- 600g leftover lamb shoulder (shredded)
- 75g peas
- 1 small onion
- 1 large potato
- 100ml leftover gravy
- 20g mint sauce
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