Lamb, Rosemary & Cheese Pies
Ingredients
Instructions
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Heat the oil on medium heat in a large saucepan or frying pan. Add the onion, carrots and garlic, cook for 5 minutes stirring occasionally, add the rosemary and cook a further 1 minute.
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Add the lamb to the pan and brown for 5-7 minutes, stir through the tomato paste and cook a for another 1 minute.
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Pour in the wine and stir well through the pie filling. Simmer gently until the vegetables are tender. Taste for seasoning and add salt and pepper to taste.
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In a small bowl mix the cornflour with 1 tablespoon water to a slurry, add to the filling and continue cooking until thickened. Remove from heat.
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Preheat the pie maker. Cut out the base and top from the pastry sheets, using the pie maker cutter.
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Place the pastry base into the preheated pie maker. Carefully scoop ½ cup of the pie filling into the pie cavity. Sprinkle 1 heaped tablespoon of the grated mozzarella cheese on top. Brush the edge of the lid with water. Place the pastry top over the filling. Press in rosemary sprigs.
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Repeat the same process until the pie maker is full. Cook the pies until golden brown, approximately 8 minutes. Cool on wire rack. Repeat with remaining pastry and filling.
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Serve whilst hot or cool and freeze for up to 6 months.
Note
Alternative cooking instructions if not using pie maker:
Preheat oven to 200°C/400°F. Spray 4 x 3/4-cup capacity Texas muffin holes with oil. Cut 4 x 15cm/6” rounds and 4 x 9cm (3.5”) rounds from each pastry sheet. Use large rounds to line muffin holes. Fill with lamb mixture and top with cheese. Brush edges with water. Top with remaining pastry rounds. Press edges to seal. Brush tops with egg. Press in rosemary sprigs.
Bake for 30 minutes or until golden. Cool for 5 minutes. Run a knife around pie edges to loosen. Remove from pan. Serve.
User Reviews
These pies are super easy. Very tasty. Tested oven version as I don’t have a pie maker. May need extra time for pastry to crisp, depending on oven. Added extra 10 minutes for my oven.