Nadiya Hussain served up lamb and apple pasties on Nadiya’s British Food Adventure.

The ingredients for the pastry: 450g plain flour, plus extra for dusting, 1 tbsp baking powder, ½ tsp fine salt, 125g unsalted butter, chilled and cubed, 2 large free-range egg yolks, 130ml–140ml cold water and 1 free-range egg, beaten, for brushing.

For the filling: 300g potatoes, cut into 1cm cubes, 150g frozen peas, defrosted and drained, 1 onion, finely chopped, 2 small green apples, peeled, cored and cut into 1cm cubes, 300g boneless lamb (ideally leg), cut into 1cm cubes, 2 tbsp dried mint, 1 tsp fine sea salt, 40g butter and 2 tbsp plain flour.

For the apple pickle: 5 tbsp olive oil, 1 tsp brown mustard seeds, 1 tsp garlic granules, ½ tsp ground ginger, ¼ tsp ground turmeric, ½ tsp fenugreek seeds, 2 green chillies, thinly sliced, ¼ tsp asafoetida, ½ tsp onion seeds, 2 tbsp apple cider vinegar, 1 tsp caster sugar, ½ tsp salt and 4 green apples, cored and chopped.

The recipe is available in Nadiya’s new book titled: Nadiya’s British Food Adventure, available from Amazon now.