You’ll Need
For the Filling
500g lamb mince
1 small onion, finely diced
300g kumara or sweet potato, cut into 1cm cubes
1 garlic clove, finely grated
1 tsp chopped rosemary
1 tbsp tomato puree
1 tbsp Worcestershire sauce
100ml lamb stock
½ tsp sea salt
½ tsp black pepper
For the Parcels
2 x 320g sheets ready-rolled puff pastry
1 egg, beaten
1 tsp sesame seeds
Optional but Dangerous
Tomato relish
Extra gravy
A cold New Zealand lager
Method
Place the lamb, onion and kumara in a heatproof dish.
Air fry at 195°C for 9 minutes, breaking up the lamb twice.
Stir in the garlic, rosemary, tomato puree, Worcestershire sauce and stock.
Air fry for 6-8 minutes until thick and the kumara is tender, then cool.
Cut eight 15cm squares from the puff pastry.
Add a mound of filling, fold into triangles and crimp the edges firmly.
Chill for 15 minutes while you preheat the air fryer to 190°C.
Brush with beaten egg and scatter with sesame seeds.
Air fry in batches for 10-13 minutes until puffed and deep gold.
Rest for 4 minutes before serving with tomato relish.