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Lamb and rosemary pies
Lamb and rosemary pies
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Prep Time:
60 minutes
Cook Time:
50 minutes
Total Time:
110 minutes
Indulge in addictive pastries while relaxing in front of the TV.
Ingredients:
  • 1 medium brown onion, chopped
  • 500g lean lamb mince
  • 40.00 ml instant gravy powder
  • 12.20 gm Worcestershire sauce
  • 22.60 gm barbecue sauce
  • 125.00 ml frozen peas
  • 20.00 ml chopped fresh rosemary
  • 4 sheets frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
  • Poppy seeds, to decorate
Instructions:
  • Heat oil in a non-stick frying pan over medium-high heat. Sauté onion and garlic until onion is soft, about 3 minutes. Add mince and cook for 8 minutes until browned, using a wooden spoon to break it up as it cooks.
  • Stir in gravy powder, Worcestershire sauce, and barbecue sauce. Simmer on low heat, covered, until sauce thickens, about 15 minutes. Off the heat, mix in peas and rosemary. Let it cool before serving.
  • Preheat your oven to 200°C (180°C fan) and grease 2 large baking trays. Cut each pastry sheet into 4 squares, then generously spoon 2 tablespoons of the mince mixture onto one half of each pastry square.
  • Brush the edge with beaten egg, then fold over one side to enclose the filling. Press the edges with a fork and place on a prepared tray. Repeat the process for the remaining pastries. Sprinkle with poppy seeds. Bake for 18 to 20 minutes until golden brown, then serve.

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