Alive and Cooking

Pesto Minced Lamb Panati

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500g minced lamb
135g pesto
½ Spanish onion finely chopped
¼ Preserved Lemon finely chopped
½ tsp. chili paste
2 eggs
3 sheets short crust pastry


1. Combine the lamb, pesto, chopped onion, preserved lemon, chili paste and one egg in a bowl and mix well.

2. Cut circles from the pastry lay down a couple of tablespoons of lamb mix on one side then fold over, seal and crimp then egg wash, season with a little salt.

3. Bake at 190 degrees for around 20 minutes

Pesto Minced Lamb Panati