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- Lamb, mushroom and cranberry pies
Lamb, mushroom and cranberry pies
Serves
4
Prep Time
20
Cook Time
30
Ingredients
400g Lamb mince
2 Onions, diced
1 Carrot, diced
80 g Dried cranberries
100 g Mushrooms, sliced
20 g Plain flour
300 ml Beef stock
½ tsp Cumin
1 tbsp Thyme
4 sheets Puff pastry
2 tbsp Olive oil
1 Egg, beaten
Salt and pepper
¼ bunch Coriander, chopped
Method
- Pre-heat oven to 180C.
- Heat the oil in a frypan and add the onions, carrots, thyme and cumin; cook for 2 minutes. Add the minced lamb and cook until browned; sprinkle with flour and stir to dissolve.
- Add the cranberries, mushrooms and stock and cook for another 5 minutes. Season to taste, then leave to cool. Stir through coriander.
- Cut medium-size circles of puff pastry using a cutter. Brush the borders of one of the circles with egg, place 2 tbsp mince mixture on another circle and top it with the first circle, pressing the borders with a fork to seal. Repeat with remaining pastry circles and mixture. Brush each pie with egg.
- Place on a baking tray lined with baking paper and cook for 15-20 minutes.
Tips
- To make a triangle shape, cut the pastry into squares, add the filling and fold in half to form a triangle, pressing with a fork to seal tightly.