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.
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
beaten egg for glaze
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.