Heat a large frying pan and fry the lamb mince for 5min until cooked through and browned. Lift out of pan using a slotted spoon and set aside to cool. Next, add the potato, carrot, leek and garlic to the pan and cook until just softened, about 10min.
Step 2
Return the lamb to the pan and add the Worcestershire sauce, tomato purée, mint and a splash of water. Cook for a few minutes; check seasoning. Set aside to cool completely.
Step 3
Preheat oven to 200°C (180°C fan) mark 6. Cut pastry into quarters, and roll each piece out on a lightly floured work surface to a rough 18cm (7in) square. Divide the lamb mixture equally among the squares, leaving a 1cm (½in) border of pastry. Brush pastry with beaten egg, then crimp edges to seal. Transfer to a baking sheet and brush again with egg. Cook for 30min until deep golden. Serve warm or at room temperature with a salad.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
