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Lamb Cornish Pasties

By Paula Deen


Difficulty: Medium

Prep time: 60 minutes

Cook time: 45-60 minutes

Servings: 4


  • 4 refrigerated pie crust
  • 1 tablespoon beer (brown ale, stout, or porter)
  • 2 teaspoon beer mustard
  • 2 teaspoons fresh rosemary, minced
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon sea salt
  • ½ teaspoon freshly cracked black peppercorns
  • 1 pound ground lamb
  • 8 ounces Yukon or Idaho potatoes, diced
  • ½ yellow onion, peeled and diced
  • 1 large carrot, peeled and diced
  • 4 tablespoons butter
  • 1 egg
  • 2 tablespoons milk


Combine the beer, beer mustard, rosemary, nutmeg, salt, and pepper. Mix in the lam, potatoes, onion, and carrot.

Create an egg wash with the egg and milk.

Roll out the pie crusts, and put a fourth of the lamb mixture onto half of each of the pie crusts, leaving an inch-thick edge for the other half to stick to. Brush this edge with the egg wash. Top the lamb mixture with a tablespoon of butter, and then fold the crust in half, removing any air as you create a half-moon shape. Use a fork to seal the edges, then cut an X in the top of each pastry for an air hole.

Refrigerate the pasties for 20 to 30 minutes before baking.

Preheat the oven to 400˚F. Once the oven is ready, remove the pasties from the fridge, brush them thoroughly with the egg wash, and bake for 45-60 minutes, until the crust is golden-brown and the internal temperature reaches 200˚F.