Wednesday, August 25, 2010

Mini Lamb Pies

Recipe from Pie Night

1 tablespoon olive oil
1 diced brown onion
1 crushed clove of garlic
Salt and pepper
500g lamb mince
150g tomato paste
¼ cup of chicken stock
5 sheets of shortcrust pastry
1 egg

Cook onion, garlic, salt and pepper in frying pan over high heat until tender. 
Add lamb and cook until well browned.
Add tomato paste and stock.
Cook for 3-4 minutes and allow to cool.
Cut 12x9cm circles from pastry and press into lightly greased muffin tray.
Spoon in mixture.
Cut 12x7cm cicles and place on top of pies.
Press the edges with a fork and brush with lightly beaten egg.
Score a cross in the centre of pie.
Bake for 15minutes or until golden brown in a pre-heated 200C oven.

And remember... always blow on the pie!

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