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Lamb and vegetable pot pies
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Homemade cafe-style meat pies with crispy puff pastry.
Ingredients:
  • olive oil cooking spray
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 3 tsp ground coriander
  • 1/2 tsp ground chilli
  • 600g lean lamb mince
  • 400g orange sweet potato, peeled, diced
  • 400g can diced tomatoes
  • 191.25 gm beef stock
  • 44.40 gm tomato paste
  • 1 bunch silverbeet
  • 1 sheet frozen reduced-fat puff pastry, thawed
Instructions:
  • 1. Preheat oven to 200°C. 2. Heat a large frying pan over medium heat and spray with oil. 3. Sauté onion for 5 minutes until soft. 4. Stir in garlic, coriander, and chilli and cook for another minute. 5. Increase heat to medium-high and add lamb. 6. Cook, stirring occasionally, for about 5 minutes or until the lamb is browned.
  • Combine sweet potato, tomatoes, stock, and tomato paste in a pan. Stir well to blend all flavors. Bring to a boil, then cover and simmer on medium-low heat for 15 minutes until sweet potato is tender.
  • Separate silverbeet leaves from stems following the note. Coarsely chop leaves and place in pan. Sauté for 1 minute until wilted. Season with salt and black pepper, then let cool briefly.
  • Fill four 1 1/3-cup capacity, 10cm heatproof bowls with mixture. Cut out four 12cm rounds from pastry and place over bowls to cover filling, pressing excess pastry over the edge. Score a cross on top of each pie, brush with water, sprinkle with cracked black pepper, and bake for 15 to 20 minutes until pastry is golden and puffed. Serve hot. Enjoy!

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