Rosemary Pies
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the pies
- 1 Tbsp vegetable oil
- ½ onion (finely chopped)
- 9 ozs lean Ground lamb
- ½ cup lamb stock
- 1 tsp Corn starch
- salt
- peppers
- 16 ozs Puff pastry
- flour
- To glaze
- 1 egg (beaten)
Preparation
Kitchen utensils
1 Pot, 1 Small pot, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Sieve, 1 Whisk, 1 small mold
Preparation steps
1.
Heat the oil in a frying pan and cook the onion for 2 minutes until softened.
2.
Add the lamb and cook, stirring, for 5 minutes until browned.
3.
Mix the stock and cornflour and add to the mince, stirring and cook for 2 minutes until thickened slightly. Season to taste with salt and pepper. Remove from the heat and set aside to cool.
4.
Heat the oven to 200°C (180° fan) 400°F gas 6.
5.
Roll out half the pastry on a lightly floured surface and line 12 deep mini heart shaped tins.
6.
Roll out the remaining pastry and cut out 12 hearts for the tops.
7.
Spoon the filling into the pastry shells. Brush the edges with beaten egg and place the pastry lids on top, pressing well to seal.
8.
Brush with beaten egg and bake for 15-20 minutes until golden. Sprinkle with sea salt and cool in the tins for 10 minutes, then place on a wire rack to cool completely.
9.
Garnish with rosemary.
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