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Lamb and red wine pies with mushy peas
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in irresistible lamb and mushy pea pies at home tonight.
Ingredients:
  • 2 sheets frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 500g lamb mince
  • 150g button mushrooms, thinly sliced
  • 2.00 garlic clove, crushed
  • 30.00 ml plain flour
  • 123.75 gm red wine
  • 191.25 gm beef stock
  • 44.40 gm tomato paste
  • 24.40 gm Worcestershire sauce
  • 500.00 ml frozen peas
  • 166.65 gm thickened cream
  • 20.00 ml finely chopped fresh mint
Instructions:
  • Preheat your oven to 220C/200C fan-forced and line a baking tray with baking paper.
  • Cut 2 rounds from each pastry sheet using a 1-cup-capacity serving dish as a guide. Place rounds on a prepared tray, brush tops with a little egg, and bake for 10 to 12 minutes until golden and puffed.
  • Heat oil in a large frying pan over medium-high heat. Cook onion until softened, then add mince and brown it. Stir in mushroom and garlic until mushroom is tender. Sprinkle in flour and cook for 1 minute. Pour in wine, bring to a boil, then add stock and tomato paste sauce. Reduce heat and simmer until thickened, about 5 minutes.
  • Cook the peas according to the packet directions. Drain the peas, then mix cream and garlic in a pan over medium-high heat until boiling. Lower the heat and simmer for 2 minutes. Add half of the peas and roughly mash them. Add the rest of the peas and mint, stirring well. Simmer uncovered for 2 more minutes until the cream thickens slightly. Season with salt and pepper.
  • Spoon the flavorful lamb mixture evenly into 4 individual 1-cup serving dishes. Cover with a layer of pastry. Enjoy with a side of mushy peas.

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