Lamb Maroc Pasty


This recipe pays homage to the origins of the pasty – it almost certainly originated in the southern Mediterranean, and then travelled to our shores. Another Great Taste award-winner With juicy chunks of free-range lamb, potato, sun-dried tomato and a sprinkling of fresh rosemary and caraway seeds – yummy!

Silver 2016TOTWAwards_2016_GoldGTA 1



SKU: /17016 Category:

Fortified WHEAT Flour (calcium carbonate, iron, niacin, thiamine), potato, lamb (13%), water, vegetable shortening (RSPO Palm oil, Rapeseed oil), pork lard, red onion, courgette, diced mixed peppers, apricots (6%) chick peas, sun dried tomatoes, salt, whole pasteurised EGG, vegetable bouillon (maltodextrin, salt, potato starch, yeast extract, sugar, onion, parsnip, sunflower oil, spices, herbs), black pepper, oregano, caraway seeds, garlic, rosemary, turmeric.


ALLERGENS: See ingredients in BOLD.

May contain traces of Mustard, Sesame Seeds or Nuts.



Cooking Instructions

Ready to eat cold – but best heated in an oven for true pasty pleasure!

Remove all packaging and place pasty in a preheated oven.

From Chilled: 180°/ Fan 160° / Gas mark 4 for 20-25 minutes. .

From Frozen: 190°/ Fan 170° / Gas mark 6 for 40-50 minutes.

Allow it to rest for 3-4 minutes – and enjoy.
Storage: Keep in a fridge below 5°

Suitable for home freezing, defrost in fridge, heat thoroughly and enjoy within 3 days,

DO NOT Refreeze once cooked.