Ingredients
Method
1.Sift flours into large bowl, stir in polenta and seeds; rub in cream cheese until mixture is crumbly. Stir in enough of the water to make ingredients cling together. Turn dough onto floured surface, knead gently until smooth. Wrap pastry in plastic wrap; refrigerate 30 minutes.
2.Meanwhile, make lamb filling. Heat oiled medium frying pan; cook lamb, stirring, until browned. Add kumara, onion and capsicum; cook, stirring, until vegetables soften. Add curry paste; cook, stirring, until fragrant. Add stock and peas; cook, stirring, about 3 minutes or until liquid has evaporated. Remove from heat; stir in mint.
3.Preheat oven to 200°C/400°F. Oil two oven trays.
4.Roll out half the pastry between sheets of baking paper until 2mm (¹/8-inch) thick. Cut six 12cm (4¾-inch) rounds from pastry. Repeat with remaining pastry.
5.Place rounded tablespoons of cold lamb filling in centre of each pastry round; brush edges with a little milk. Fold in half, press edges together to seal. Place pasties about 5cm (2 inches) apart on trays; brush with a little extra milk. Bake about 25 minutes or until pastry is browned lightly.
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