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Lamb and rosemary pie
Lamb and rosemary pie
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Elevate family pie with flavorful sausages.
Ingredients:
  • 9.20 gm olive oil
  • 450g lamb, mint and rosemary sausages
  • 8 eschalots, peeled, quartered
  • 22.20 gm tomato paste
  • 247.50 gm red wine
  • 40.00 ml roast meat gravy powder
  • 250.00 gm boiling water
  • 1 sheet frozen puff pastry, partially thawed
Instructions:
  • Preheat the oven to 240°C/220°C fan-forced. Heat oil in a 4cm-deep, 22cm-round (7 cup-capacity) heavy-based, flameproof dish over medium-high heat. Brown and cook sausages evenly for 8 to 10 minutes until just done. Transfer to a board and slice.
  • Add eschalots to the dish and cook until softened, about 3 to 4 minutes. Stir in tomato paste and wine, bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
  • In a jug, combine gravy powder and boiling water, mixing well. Stir the gravy mixture into the dish along with sliced sausage. Simmer for 5 minutes, then remove from heat and let it stand for 10 minutes to cool slightly.
  • Lay pastry over filling, seal the edges with a fork, trim excess, cut a small slit in the center for steam to escape. Bake for 12-15 minutes until golden and puffed. Serve.

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