Lamb
recipe

Enjoyable Lamb, rosemary and garlic pies Recipe

Everybody loves a good meat pie and this lamb, rosemary and garlic pie is just delicious!
Lamb, rosemary and garlic pies
Prep Time : 1:15 | Cook Time : 2:35 | Total Time : 3:50 | Serving : 8 person.

Ingredients

  • 1/4 cup olive oil

  • 1kg diced lamb

  • 1 red onion, thinly sliced

  • 4 garlic cloves, thinly sliced

  • 500g golden delight potatoes, peeled, cubed

  • 2 carrots, peeled, cubed

  • 1/2 cup tomato paste

  • 1/3 cup gravy powder

  • 3 cups Massel beef stock

  • 2 tablespoons worcestershire sauce

  • 2 tablespoons chopped fresh rosemary

  • 2 tablespoons cornflour

  • 4 sheets frozen ready-rolled puff pastry, partially thawed

  • 1 egg, lightly beaten

Method

  • Step 1

    Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add half the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with 1 tablespoon oil and remaining lamb.

  • Step 2

    Heat remaining oil in pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add potatoes and carrots. Cook, stirring, for 5 minutes or until browned. Add tomato paste and gravy powder. Cook, stirring, for 1 minute.

  • Step 3

    Return lamb to pan. Add stock and worcestershire sauce. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours or until lamb is tender. Stir in rosemary. Season with salt and pepper.

  • Step 4

    Combine cornflour and 2 tablespoons warm water. Add to lamb mixture. Simmer for 1 minute. Remove from heat. Cool.

  • Step 5

    Preheat oven to 200°C/180°C fan-forced. Lightly grease two 3cm-deep, 20cm (base) round glass or ceramic pie dishes. Line base and sides of each dish with 1 sheet of pastry, trimming excess. Place each dish on a baking tray. Line pastry cases with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove baking paper and rice or weights.

  • Step 6

    Divide lamb mixture between pastry cases. Place remaining pastry sheets over filling. Trim. Press edges together with a fork to seal. Prick top of pastry with a fork. Brush with egg.

  • Step 7

    Bake for 25 to 30 minutes or until pastry is golden. Remove from oven. Allow to stand for 5 minutes before serving.

Sending
User Review
0 (0 votes)