Monday, March 1, 2010

Lamb and Rosemary Pies

I thought this recipe was going to be too fussy with two different types of pastry and getting them out of a muffin tin, I expected a messy disaster .... but not to be, they were easy to make ... and keep together :) .... Kids thought they were great, although a little big for Miss 5. Try them, they are worth it .. ENJOY !

Watch out for the next blog post..... after I put of the menu planner, there were a few questions about when I was going to fill it in, lol .... so this week I am going to list our menu for the week, just to give you some ideas .. :)

Lamb and Rosemary Pies

2 tbsp olive oil
1 onion, chopped finely
2 tsp fresh rosemary,chopped
1 tsp ground coriander
salt and pepper
350g Lamb Mince
1/2 cup beef stock
400g tin chopped tomatoes
1 tbsp tomato paste
1 cup frozen peas
2 large sheets frozen shortcrust pastry, thawed
2 sheets frozen puff pastry, thawed
1 egg, beaten

1. Heat 1 1/2 tbsp oil in frying pan. Fry onion, rosemary, coriander and pinch of salt and pepper for 5 minutes. Add mince and fry for 3 minutes. Stir in flour and cook for 30 seconds. Add stock, tomatoes, and tomato paste.

2. Bring mixture to boil and simmer gently for 10 minutes. Remove from heat, stir in peas and leave to completely cool.

3. Preheat oven to 200 c. Grease a 6 hole Texas muffin tray. These are the really big hole muffin trays.

4. For pie bases, cut shortcrust pastry sheets in 4 and press down well into muffin cups. Trim. For pie lids, make 6 x 12cm diameter puff pastry circles.

5. Spoon mince into pastry cups, then brush rims with a little water. Top each pie with lid, pressing edges together to seal. Using fork, crimp edges and pierce a small hole in centres. ( I must admit, I didn't get to fussy hear with cripming extra .. i just pushed down the puff pastry onto the cups and they sealed ok)

6. Brush pie tops with egg. Bake for 20 minutes, let pies cool for 5 minutes.

Recipe from Real living magazine.


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