Ingredients

The following ingredients have 4 Servings
  • 500 grams lamb mince
  • 1 small onion (finely chopped)
  • 1 small free-range egg (to bind)
  • 3 tbsp fresh breadcrumbs
  • 3 tbsp Parmesan cheese (grated)
  • 1 handful fresh parsley (finely chopped)
  • Shetland sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 500 grams shortcrust pastry (shop bought or homemade)
  • 1 free-range egg (mixed with 1 tbsp water, to glaze)
  • candy eyes (optional)
  • tomato ketchup (to serve)
  • Dijon mustard (to serve)

Instruction

  • Preheat your oven to 180 C fan/200 C/ gas mark 6. Bring your shortcrust pastry to room temperature, if it is shop bought.
  • Combine the lamb mince, finely chopped onion, egg, breadcrumbs, cheese and parsley together and season as desired. Using your hands and fingers, mix the ingredients together until it forms a thick paste.
  • Roll out the shortcrust pastry to a 3 mm thickness on a lightly floured surface. Using a pizza cutter, cut the pastry into thin strips about 7 mm wide.
  • Pinch off pieces of meat about the size of a walnut and roll into a short, stout sausage shape. Wrap around a strip of pastry, leaving a space for the mummy eyes.
  • Arrange slightly apart on a lined baking tray and brush with an egg wash made by beating a small egg with one tablespoonful of water.
  • Bake in the centre of the oven for 20-25 minutes, until the pastry has browned and the meat is cooked through.
  • Serve hot or at room temperature with tomato sauce and mustard to dip.