Lamb, mint and rosemary pies
Donna Hay. Individual shortcrust pies filled with lamb mince, tomato, mint jelly and rosemary. Makes 12.
🍽️ Makes 12
Ingredients
| 1 tablespoon | 15 ml | extra virgin olive oil |
| 1 | brown onion, chopped | |
| 2 | cloves garlic, crushed | |
| 1 | carrot, peeled and finely chopped | |
| 400 g | lamb mince | |
| 1 cup (250ml) | tomato purée | |
| 2 tablespoons | 30 ml | store-bought mint jelly |
| ¼ cup | 60 ml | chopped rosemary leaves |
| — | sea salt and cracked black pepper | |
| 5 sheets | store-bought shortcrust pastry, thawed | |
| 1 | egg, lightly beaten | |
| 12 | sprigs rosemary, for decorating |
Instructions
- Preheat oven to 200°C (400°F). Heat the oil in a non-stick frying pan over high heat. Add the onion, garlic and carrot and cook for 5 minutes or until softened. Add the mince and cook, breaking up any lumps with a wooden spoon, for 5 minutes or until browned. Add the tomato purée, mint jelly, chopped rosemary, salt and pepper and cook for a further 5 minutes. Cool completely. Cut 12 x 11cm-rounds from the pastry and use them to line 12 x ½-cup-capacity (125ml) lightly greased muffin tins.
- Divide the lamb between the cases. Cut 12 x 8cm rounds from the remaining pastry. Brush the edges of the pies with water, top with the rounds and press to seal the edges. Brush the pies with egg and top each with a rosemary sprig. Bake for 20–25 minutes or until golden. Serve with tomato sauce. Makes 12.