So last week I actually achieved the impossible. I finally managed to find puff pastry in Korea. I am a huge fan of puff pastry but no matter how hard I looked, I have never been able to find it until now. I did have a go at making some rough puff pastry last year, but sadly it didn’t puff up in my oven and just burned a little on the top, it still tasted good, but didn’t really come out like I hoped.

So perusing the aisles at the foreign food mart, I came across a clear bag which what looked like squares of puff pastry in it. “Could it be?”, I wondered. I asked the man how much they were and he told me the small bag was 6,000. “I’ll take it!”, I exclaimed and ran home eager to try my delicious new treasure.

I have to say that they don’t puff up amazingly but you do get a rise out of them and I am happy to take this rather than have a go through all the rigmarole of making my own pastry every time I want some. If I was making my own large pie then I would make my own but for these little ones it works out pretty darn well.


500g lamb mince

1 onion

3 cloves of garlic

1/2 carrot (grated)

2 tomatoes (finely chopped)

1/2 beef Oxo cube (stock cube)

5 drops of worcetershire sauce

1/2 tablespoon of mixed herbs

10 tablespoons of cheesy mashed potato (I wont insult you by writing how to make this)

8 puff pastry squares (defrosted)


Fry off the onion and garlic then add the mince. Fry until the lamb has browned then add the herbs, worcestershire sauce and the oxo cube and cook for another two minutes. Throw in  the carrot and tomatoes and stir on a low heat until the tomatoes form a sauce and the carrot has softened. Allow the mixture to cool.

Take one of your puff pastry squares and roll it out to make it a little bigger. In the middle of the square put a tablespoon of the mashed potato then a tablespoon of the mince.

Bring up the four corners to meet in the middle like a pyramid.

You can use a little egg wash if you have trouble making them stick. Stab a few holes in the pastry to help it rise, then egg wash the outside to help give it a little color. Bake in the oven for around 10 minutes or until the pastry has cooked and is lovely and golden brown. Voilá shepherds pie meets pasty.



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