Baby Lamb and Mint Meat Pie
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Submitted for ZWT8. These pies are finger sized and served as appetizers on Australia Day.
- Ready In:
- 1hr 10mins
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 2 garlic cloves, minced
- 1 lb ground lamb
- 1⁄4 cup flour
- 1 cup beef stock
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1⁄4 cup mint, finely chopped
- 4 sheets puff pastry, thawed
- 2 large potatoes, peeled and cubed
- 1⁄3 cup cream
- 1⁄4 cup butter, melted
- Preheat oven to 400°C Heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens.
- Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the meat changes colour. Add the flour and cook, stirring for 2 minutes or until well combined.
- Add the beef stock, tomato paste and Worcestershire sauce and cook, stirring occasionally, for 5 minutes or until sauce thickens slightly. Remove from heat and set aside to cool slightly. Add mint and stir to combine. Taste and season with salt and pepper.
- Meanwhile, use a 3 inch round pastry cutter to cut discs from the pastry sheets. Line the base and sides of 48 (1 1/2 tbs capacity) mini muffin pans. Use a fork to lightly prick the bases of pastry cases. Place in the fridge for 15 minutes to rest. Bake in oven for 15 minutes or until golden brown and crisp.
- Place the potatoes in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 15 minutes or until tender. Drain well. Use a potato masher or fork to mash until smooth. Add the cream and stir to combine. Taste and season with salt and pepper.
- Spoon the lamb mixture among the pastry cases. Spoon the mashed potato over the lamb mixture. Drizzle with the melted butter.
- Bake in oven for 10 minutes or until heated through and golden brown. Place on a serving platter to serve.
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