Lamb and Mint Pies

Stunning little pies for a snack or picnic made with leftover lamb and Hot Water Crust Pastry.

You can make these as stand alone pies or make them into pasty shapes or use a muffin tin to support them.


Ingredients:

Hot Water Crust Pastry  (Make this first).

Leftover lamb (shredded or finely chopped).

1/2 Bunch finely chopped mint.

1/2 cup left over gravy.

1 large onion (finely chopped).

any left over veggies (peas are great in this).

1 bulb garlic.

1/2 tsp Fresh Thyme (leaves only).

Salt and pepper.


Procedure:

mix all the ingredients in a bowl (except the pastry) and mix well.

Roll out the pastry to the thickness of a 10p piece and cut rounds with a pastry cutter.(approx the size of your palm).

form them over the end of a rolling pin to make them bucket shaped and stand them on your work surface and press the basses down to give them a flat bottom.

Reroll out the remainder of the pastry to the thickness of a 10p piece and cut rounds with a pastry cutter.(big enough to use as a pie lid).

Fill the pies and egg wash the pie edges and place a lid on and crimp the edges carefully.

Pierce the lids with the tip of a knife.

Eggwash the completed pie and and cook at 200° for 15 minutes, or until golden.

Allow to cool, but if kept in the fridge bring to room temperature before eating

 

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