The first thing to confess are that these are not really pasta, they are pasty but cut to look like little Tortellini!

You can use shop bought or a simple homemade shortcrust pastry – I’ll post the recipe soon!

It’s based on the mince lamb curry previously posted.

Ingredients

portion of mince lamb curry – chilled in the fridge for about 3-4 hrs. This hardens the fat content and makes it easy to handle in the pastry.

2 packs of pre-rolled all butter shortcrust pastry

sesame seeds

beaten egg for glaze

Method

Leave the pastry to get to room temp for about 15 mins out of the fridge. Roll it out onto a lightly floured surface. Cut out as many tortellini as you can with a cutter, you need an even number.

Put a teaspoon full of the mince lamb curry in the middle of a piece of pastry and brush a little beaten egg around the edges. Lay another on top of it making sure to squeeze out as much air as possible between the two layers.

Arrange them all on a silicone bake sheet on an oven tray and brush the tops with the beaten egg. Sprinkle over a few sesame seeds.

Cook in a pre heated fan oven at about 160c for about 20-30 mins.

Serve warm.