adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb, rosemary and garlic pies
0 Likes
Prep Time:
75 minutes
Cook Time:
155 minutes
Total Time:
230 minutes
Indulge in a flavorful lamb, rosemary, and garlic meat pie that everyone will adore!
Ingredients:
  • 56.88 gm olive oil
  • 1kg diced lamb
  • 1 red onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 500g golden delight potatoes, peeled, cubed
  • 2 carrots, peeled, cubed
  • 138.75 gm tomato paste
  • 82.50 ml gravy powder
  • 765.00 gm beef stock
  • 48.80 gm worcestershire sauce
  • 40.00 ml chopped fresh rosemary
  • 20.00 gm cornflour
  • 4 sheets frozen ready-rolled puff pastry, partially thawed
  • 1 egg, lightly beaten
Instructions:
  • In a large saucepan over medium-high heat, brown half of the lamb in 1 tablespoon of oil. Once browned, transfer to a plate and repeat the process with the remaining lamb and oil.
  • Heat the rest of the oil in a pan over medium-high heat. Sauté the onion and garlic for 3 minutes until softened. Add the potatoes and carrots and cook for 5 minutes until they are nicely browned. Stir in the tomato paste and gravy powder, cooking for an additional minute.
  • Add the lamb back to the pan along with the stock and Worcestershire sauce. Increase the heat to high and bring it to a boil. Then, lower the heat to a simmer, cover the pan, and let it cook for 2 hours until the lamb is tender. Stir in the rosemary and season with salt and pepper to taste.
  • Whisk together cornflour and 2 tablespoons of warm water, then stir it into the lamb mixture. Let it simmer for 1 minute, then take it off the heat to cool.
  • Preheat the oven to 200°C/180°C fan-forced. Lightly grease two 3cm-deep, 20cm (base) round glass or ceramic pie dishes and line each with a sheet of pastry, trimming the excess. Place the pie dishes on a baking tray. Line the pastry cases with baking paper and fill with uncooked rice or ceramic pie weights. Bake for 10 minutes, then remove the baking paper and rice or weights.
  • Evenly distribute the lamb mixture into the pastry cases. Top with the remaining pastry sheets, trim, and seal the edges by pressing them together with a fork. Use a fork to prick the top of the pastry and then give it an egg wash.
  • Bake until the pastry is golden, usually 25-30 minutes. Take out of the oven and let it stand for 5 minutes before serving.

Similar Recipes