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Lamb and rosemary pies
Lamb and rosemary pies
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Prep Time:
40 minutes
Cook Time:
75 minutes
Total Time:
115 minutes
Delicious pies for cozy nights - stock up in the freezer for an easy meal anytime.
Ingredients:
  • 3 sprigs rosemary
  • 36.40 gm olive oil
  • 600g diced lamb leg, cut into 2cm pieces
  • 1 large brown onion, finely chopped
  • 1 carrot, peeled, diced
  • 40.00 ml plain flour
  • 22.20 gm tomato paste
  • 123.75 gm red wine
  • 382.50 gm beef stock
  • olive oil cooking spray
  • 2 sheets frozen ready-rolled puff pastry, partially thawed
Instructions:
  • Prepare 2 rosemary sprigs by stripping leaves and cutting one sprig into 4 pieces. Heat oil in a saucepan over medium-high heat, then add lamb. Sauté for 5 minutes until browned, then transfer to a plate.
  • In a pan, sauté onion, garlic, carrot, and rosemary leaves until tender, about 5 minutes. Sprinkle in flour and cook for an additional 2 minutes. Pour in a mixture of tomato paste, wine, and stock. Stir and cook until the sauce reaches a boil. Add the lamb back into the pan, reduce heat, and simmer gently for 30 minutes until lamb is tender. Let cool before serving.
  • 1. Preheat the oven to 200°C. 2. Grease four 3/4-cup capacity Texas muffin holes. 3. Cut out two 15cm rounds and two 9cm rounds from each pastry sheet. 4. Line the muffin holes with the larger pastry rounds. 5. Fill the lined muffin holes with the lamb mixture. 6. Moisten the edges with water. 7. Cover with the remaining pastry rounds and seal the edges. 8. Brush the tops with beaten egg and garnish with rosemary sprigs.
  • Bake until golden for approximately 30 minutes. Allow to cool for 5 minutes. Gently loosen pie edges with a knife, then remove from pan and serve.

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