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Curried lamb parcels
These tasty pastry parcels are filled with curried minced lamb and vegetables. Great hot or cold.
What you need
- For the filling
- 15 g butter
- 350 g lean cooked lamb, minced
- 1 onion, peeled and chopped
- 1 clove garlic, peeled and crushed
- 50 g button mushrooms, wiped and sliced
- 2-3 tsp ready-made medium curry paste
- 1/4 tsp ground cumin
- 50 g frozen peas
- 1 carrot, peeled and shredded
- 6 tsp lamb stock
- For the pastry
- 450 g ready-made puff pastry
- 1 medium egg, beaten
- To garnish
- 3 tsp cumin seeds
Method
Preheat oven to 220°C.
Melt the butter in a pan. Add the remaining filling ingredients. Stir together. Cook for 5 min, covered. Leave to stand.
Roll out the pastry to make 4 rectangles, 13 x 15 cm. Brush the pastry with beaten egg. Divide the filling evenly between the four oblongs, leaving 2.5cm border around the edges of the pastry.
Fold over the pastry, making parcels. Seal and flute edges of the parcels. Place on to a lightly greased baking tray. Make a hole in the centre of each parcel. Brush each with beaten egg. Sprinkle over the cumin seeds.
Place in the oven for 8-10 min, until well risen and golden brown. Serve hot or cold.
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Preparation 15 minutes Cook 15 minutes Total 30 minutes -
Energy 878 kcal/serving Fat 19.3 g/serving Carbohydrates 226.49 g/serving Glycaemic Index 55 Glycaemic Load 31.16 
Serving suggestion
Hot or cold, with seasonal vegetables or mixed salad.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 3676 | 1260 | 10475 | 8350 |
| Energy (kcal) | 878 | 301 | 2500 | 2000 |
| Protein (g) | 35.0 | 12.0 | ||
| Carbohydrate (g) | 58.3 | 20.0 | 345 | 275 |
| Fat (g) | 56.1 | 19.3 | 95 | 70 |
| Fat (saturated) (g) | 16.7 | 5.73 | ||
| Fibre (g) | 3.67 | 1.26 | ||
| Sodium (mg) | 457 | 156 | ||
| Salt (equivalent) (g) | 1.14 | 0.39 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 82.7 | 28.4 | 800 |
| Vitamin B-12 (µg) | 2.75 | 0.94 | 1 |
| Vitamin B-6 (mg) | 0.48 | 0.17 | 2 |
| Vitamin C (mg) | 5.65 | 1.94 | 60 |
| Vitamin D (µg) | 23.1 | 7.92 | 266 |
| Vitamin E (mg) | 6.04 | 2.07 | 10 |
| Zinc (mg) | 5.62 | 1.93 | 15 |
| Calcium (mg) | 65.7 | 22.5 | 800 |
| Folate (mcg) | 128 | 44.1 | 200 |
| Iron (mg) | 6.71 | 2.30 | 14 |
| Magnesium (mg) | 58.0 | 19.9 | 300 |
| Niacin (mg) | 10.7 | 3.67 | 18 |
| Pantothenic acid (mg) | 1.16 | 0.40 | 6 |
| Riboflavin (mg) | 0.77 | 0.27 | 1.6 |
| Phosphorous (mg) | 319 | 109 | 800 |
| Thiamin (mg) | 0.65 | 0.22 | 1.4 |
This recipe is:
Citrus free
Corn-free
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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