Originally Posted by Helen

Autumn Lamb Pasty

1. Cut 450g lean lamb neck fillet into small cubes and place into bowl.
2. Add 1 cooking apple, 1 eating apple (both peeled, cored and diced), 1 finely chopped red onion, 1 small potato (peeled and finely diced) and mix together.
3. Crubmel over 1 stock cube and 75ml of cider and 1 tbsp fresh tarragon chopped.
4. Season and mix well.
5. Divide 450g shortcrust pastry into 6 and shape into balls.
6. Roll out each ball on floured surface and cut into 7" circles.
7. Divide filling between each.
8. Brush edges with 1 small egg and 2tbspn milk mixed together.
9. Bring edges togehter and press firmly.
10. Fold edges over and crimp to give neat finish.
11. Brush with egg wash.
12. Place on greased baking sheet and bake for 1 hour Gas 4-5, 180C, 350F

Can get a bit messy with the folding together... supposed to look like Cornish Pasties when done... v. yummy!!!