Monday, May 21, 2012

A big piece of the pie

I've been away for work the past few days and with limited supplies in the fridge, was happy when Mum asked me over for Sunday night dinner.

She was trying a new recipe that her friend Bernece had recommended - lamb, mint and rosemary pies.

And, they were good!

Some of you may have seen the pics on Instagram but Mum wanted me to make it very clear on here that SHE did all the cooking, I just came along in the last ten minutes to help seal the pastry on top, cut the rosemary from out near the pool (it was freezing outside, so I find this a valuable contribution to the meal!) and brush with the egg wash.

But yes, she was the mastermind and I shouldn't take the credit!

The peas were my idea though, and Dad thought these were a delicious touch. He was a bit perplexed though when I served his up double decker style!

They're only muffin size, but I found one plenty enough for dinner. Have packed one up for my lunch tomorrow, yum! I'm sure they'd freeze well too, so think I'll knock up a batch of my own next week and wrap them up for Ron (as in later-on, not my new boyfriend!).

Thanks for sharing, Bernece!

Lamb, mint and rosemary pies
Makes 12

1 Tbspn olive oil
1 brown onion, chopped
2 cloves garlic, crushed
1 carrot, peeled, finely chopped
400g lamb mince
1 cup tomato paster
2 Tbspn mint jelly
1/4 cup chopped rosemary
sea salt and cracked black pepper
5 sheets store-bought shortcrust pastry thawed
1 egg, lightly beaten
12 sprigs rosemary to decorate

  1. Preheat oven to 200C.
  2. Heat oil in non stick fry pan. Add onion, garlic and carrot and cook for 5 mins. Add mince and cook for 5 mins or until browned.
  3. Add tomato puree, mint jelly, rosemary, salt and pepper and cook for a further 5 mins.
  4. Cool completely
  5. Cut out 12 x 11 cm rounds from the pastry and use to line 12 x 1/2 cup capacity (125mL) lightly greased muffin tins
  6. Divide lamb between cases.
  7. Cut out 12 x 18cm rounds from remaining pastry
  8. Brush edge of pics with water, top with the rounds and seal edges
  9. Brush with egg and stick the rosemary sprigs in through the top of the pie
  10. Bake for 20-25 mins or until golden.


Anonymous said...

Yum yum yum....Kate or should I say Sue these look amazing! I have about 10 kgs of lamb mince (our own) in the freezer and I am a little sick of Shepards pie so can't wait to make these. Kate when u come up you will be having a massive feed of meat, also just had 60kg of beef delivered!! Great photos Kate xx

navy and orange said...

Well done, as always! wish we lived closer!

xoxo navy & orange