Lamb pie

Lamb & Pea Pies


1 tblspn olive oil
1 brown onion, chopped
1 clove garlic, crushed
sea salt
cracked black pepper
500g lamb mince
150g tomato paste
1/4 cup chicken stock
1 cup frozen peas
5 sheets short crust pastry
1 egg, lightly beaten

Serves: 12


Heat a large non-stick frying pan over high heat. Add the oil, onion, garlic, salt and pepper, and cook for 2 minutes or until tender.

Add the mince, and cook for 6-8 minutes or until well browned. Add the tomato paste, stock and peas, and cook for 3-4 minutes. Allow to cool.

Preheat the oven to 200C.

Cut out 12 x 9cm rounds from 3 sheets of pastry, and press into the base of a 12 x 1/2 cup capacity lightly greased muffin tin. Spoon in the mixture. Cut out 12 x 7cm rounds from the remaining pastry. Place on top of the pies and press the edges with a fork. Brush the tops with the egg and score a cross in the centre.

Bake for 15 minutes or until golden. Serve with tomato sauce.

Contributor: Cam