Little vegetable & lamb pasties

Place flour in a food processor with a pinch of salt. Add butter and lard, pulse to combine, then add 1/3 cup (80ml) iced water and process to form a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Meanwhile heat oil in a frypan, add onion and fry over medium heat, stirring, for 2 minutes. Add lamb and cook until browned. Stir in paste, sauce, thyme, stock, potato and carrot, and cook for 10 minutes. Season with salt and pepper, stir in peas and cook for a further minute, then set aside to cool.

Preheat the oven to 180°C. Roll out pastry on a lightly floured board to 3mm thick. Cut out 10cm circles from the pastry (use a small saucer as a template), and brush edges of each with water. Place 2 teaspoons of filling on each circle and fold over one side. Press edges to seal, then crimp with your thumb and index finger. Place on an oiled baking sheet, brush with egg and bake for 30 minutes or until golden. Serve with tomato sauce. Unbaked pasties may be frozen.