Lamb and rosemary pies
Ingredients • 2 tbsp olive oil • 1 medium brown onion, chopped • 2 garlic cloves, crushed • 500g le…
Ingredients
• 2 tbsp olive oil
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 500g lean lamb mince
• 2 tbsp instant gravy powder
• 2 tsp Worcestershire sauce
• 1 tbsp barbecue sauce
• 1/2 cup frozen peas
• 1 tbsp chopped fresh rosemary
• 4 sheets frozen puff pastry, partially thawed
• 1 egg, lightly beaten
• Poppy seeds, to decorate
Method
1. Heat oil in a non-stick frying pan over medium-high heat. Cook onion and garlic for 3 minutes or until onion is soft. Add mince. Cook, stirring for 8 minutes or until browned, breaking up mince with a wooden spoon during cooking.
2. Add gravy powder, Worcestershire sauce and barbecue sauce. Reduce heat to low. Simmer, covered, for 15 minutes or until sauce has thickened. Remove from heat. Stir in peas and rosemary. Cool.
3. Preheat oven to 200°C (180°C fan). Grease 2 large baking trays. Cut each pastry sheet into 4 squares. Spoon 2 tablespoons mince mixture on to one half of 1 pastry square.
4. Brush edge with egg. Fold over 1 side to enclose filling. Press edges with a fork. Place on to prepared tray. Repeat. Sprinkle with poppy seeds. Bake for 18 to 20 minutes or until golden. Serve.
