Moroccan lamb shank cornish pasties

“In the 17th and 18th centuries, Cornish pasties were the go-to portable lunch for miners, fishers, and farmers—practical, hearty parcels eaten hot or cold. I use up leftover casseroles and stews by simply shredding the meat and ensuring the sauce is thick enough to hold its shape without leaking. In this version, the traditional pasty takes on a North African twist with a deeply spiced, meltingly tender filling of slow-cooked lamb shanks with harissa, dried fruit and tomatoes. The filling can be made ahead and chilled—make sure it’s completely cold before assembling so the pastry stays crisp. You can also bake the pasties in advance, store them in the fridge, then reheat and crisp them up in the oven before serving.” – Nadia Lim

Makes 6 large pasties
Prep time: 30 minutes
Cook time: 3 hours

4 hind lamb shanks

1 large onion, diced

2 carrots, diced

1 stalk celery, diced (optional)

2–3 tbsp store-bought harissa paste

1 x 400g can chopped tomatoes

2 ½ cans water, mixed with 2 tsp beef stock powder

½ cup chopped dried apricots, mango, or sultanas

pinch of chilli flakes (optional)

2 tsp cornflour

6 square sheets puff pastry

3 tbsp milk whisked with 1 egg, for brushing pastry

sesame seeds, to garnish (optional) 

Preheat oven to 170°C. Heat a drizzle of olive oil in a large ovenproof, stovetop-safe casserole dish or dutch oven. Add onion, carrots and celery (if using) and cook over medium heat until softened, about 5–7 minutes. 

Stir in the harissa paste and cook for 1 more minute until fragrant. Add chopped tomatoes, stock water, dried fruit, chilli flakes (if using) and the lamb shanks. 

Bring to a simmer, then cover with a lid and transfer to the oven. Cook for about 2 ½  hours, or until the meat is falling off the bone. 

Remove lamb shanks from the casserole dish and set aside on a board. Place the dish with cooking sauce back on the stovetop over medium heat. Mix the cornflour with 2 Tablespoons cold water, then stir into the sauce. Simmer for 10 minutes, stirring regularly, until thickened and reduced. Season well with salt and pepper. Use two forks to shred the meat from the bones. Add the meat to a large bowl along with the thickened sauce and mix to combine. Chill in the fridge until completely cold. 

When ready to assemble pasties, preheat the oven to 220°C and line a baking tray with baking paper. Defrost pastry until pliable but still cold. On a lightly floured surface, trim the corners of each sheet of pastry to make into a large circle (or use a bowl or plate as a guide). Place ¾ - 1 cup of the cold lamb mixture in the centre of each pastry circle. Fold into a half-moon shape, folding and pressing the edges firmly to seal. Crimp the edges with a fork to secure. 

Carefully transfer the pasties to the baking tray using a fish slice. Brush the tops with egg wash and sprinkle over sesame seeds (if using). Bake for 25–30 minutes, or until the pastry is puffed, golden brown and crisp. 

Cool slightly before serving - delicious hot or cold, especially with a salad and Spiced Peach Chutney (page 157), or Roast Tomato Sauce (page 144). 

Images and text extracted from Nadia’s Farm Kitchen by Nadia Lim, published by Nude Food Inc, RRP $55.00.