Spring lamb, garlic, rosemary and potato pies
Serves 4
Serves 4Ingredients
- 75ml olive oil
- 600g diced lamb leg, cut into 2cm pieces
- 1 large brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 potatoes, peeled, diced
- 2 sprigs rosemary
- 2 tablespoons plain flour
- 125ml red wine
- 375ml cups beef stock
- olive oil cooking spray
- 2 sheets butter puff pastry, thawed and lightly rolled
- 1 egg, lightly beaten
Method
- Preheat oven to 200°C
- Heat half of the oil in a saucepan over medium-high heat
- Add the lamb, cook until browned all over and set aside
- Add the rest of the oil, then the onion, garlic, potato and rosemary leaves to pan
- Sauté for 5 minutes and then add the flour
- Cook for another 2 minutes then add the wine and stock
- Bring to the boil, add back in the lamb and simmer for 30 minutes or until lamb is tender
- Spray four 3/4-cup capacity Texas muffin tin holes with oil
- Cut two 15cm rounds and two 9cm rounds from each pastry sheet
- Use large rounds to line the muffin tins
- Fill with the lamb mixture
- Brush edges with the egg mix
- Top with remaining pastry rounds
- Press edges to seal and brush tops with the egg
- Place in the fridge for pastry to rest for 30 minutes
- Bake for 30 minutes or until golden
- Cool for 5 minutes
- Run a knife around pie edges to loosen
- Remove from pan
