The olive oil pastry is based on Stephenie Alexander’s recipe for silverbeet and potato torte, but its silky texture is also perfect for these delicious pasties.
Preheat the oven to 165°C fan-forced or 185°C conventional.
For the pastry, in a food processor whiz the flour and salt. Drizzle in the oil while processing, followed by 250ml cold water. Keep processing until the dough comes together in a ball. Tip out onto a lightly floured surface, knead quickly, wrap in cling film and rest in the fridge for 2 hours.
Drizzle a generous amount of oil over the carrot, parsnip, pumpkin and potato, season and toss to coat. Tip into a large baking dish and roast for 45-60 minutes, stir through twice during this time to evenly cook and colour. Once cooked the vegetables should have lost quite a lot of their mass and will have concentrated in flavour. Remove from the oven and allow to cool on the tray – this will help to preserve their shape.
Turn your oven up to 200°C fan-forced or 220°C conventional.
In a large pan over medium heat fry off the mince in a little oil until crisp and brown, season, drain off any excess oil and tip into a large bowl.
In a medium pot add a little oil and butter and the onion, garlic and leeks, sweat until softened, about ten minutes.
Add the leek mix, parsley, egg, peas and cheese to the lamb and combine. Gently mix through the cooled vegetables until you have an even mix, check the seasoning.
Cut the dough into 10 pieces and roll out into circles about 18cm in diameter. Divide your filling mix into ten. Brush the circles with egg, place filling in the centre of each circle and bring the edges together crimping the pasties closed as you go. Brush them with egg and sprinkle over the sesame seeds and bake on paper for 20-25 minutes or until golden.