Mini Lamb Pies
- For the filling
- 1 tablespoon butter
- 1 day-old White roll
- 0.13 liter warm milk
- 1 onion (chopped)
- 1 garlic clove (chopped)
- 600 grams Ground lamb
- 5 tablespoons Whipped cream
- cayenne pepper
- 1 generous pinch grated Lemon peel
- 2 tablespoons sherry
For the pastry, combine the flour, salt, butter, egg yolks and 1-2 tablespoons of cold water and knead to a smooth dough. Wrap and place in the refrigerator to rest.
For the filling, sauté the onion and garlic in butter.
Dice the bread rolls and soak in the milk.
Mix the ground meat, in a bowl, with the onion, garlic, bread roll pieces and the cream. Season to taste with the spices and Sherry.
Preheat the oven to 200°C (approximately 400ºF).
Separate the pastry into quarters and roll out each quarter into a circle shape for lining the pie dishes, including a 3 cm high edge (approximately 1 1/4 inches) and another circle in the size of the pie dish as a lid.
Grease the pie dishes and place the larger circles into them.
Spoon in the filling, flatten it and place the pastry lid on top. Press the edges to seal the lid. Prick the top with a fork several times and glaze the pastry lid with egg yolk. Shower with cheese and bake for about 35-40 minutes, until golden brown.
Serve hot, and if desired, with a side helping of rich tomato chutney.