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