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Lamb & Mint Pea Pies

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Lamb & Mint Pea Pies
  Tried & Tested


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Recipe featured in:

Budget recipes;  Lamb recipes;  Pies recipes;  Suitable to Freeze recipes 

This recipe was featured in:

 Mince Magic Collection,  Get in the Green Collection,  Easy Entertaining Collection,  Freezer Food Collection


Pie-perfect choice for entertaining, the subtle mint lends this traditional dish with a unique and fresh flavour.


prep 15 min + cook 15 min, plus cooling time




  • 1 onion, diced
  • 1 clove garlic, crushed
  • 400g lamb mince
  • 3 teaspoons plain flour
  • 250g packet lamb and rosemary liquid gravy
  • 1 cup minted peas
  • 2 sheets shortcrust pastry, lightly thawed
  • 2 sheets puff pastry, lightly thawed


  1. Preheat oven to 220 degree C (200 degree C fan forced), grease a tray of 12 muffin holes (1/3-cup capacity). Heat oil in a non-stick frying pan over medium heat. Add onion and garlic and cook for 2 min. Add lamb and cook for 6 min. Stir in flour and cook for 1 min. Add gravy and peas, cook for 3 min on low. Remove from heat, allow to cool.
  2. Cut 12 x 9cm rounds from the shortcrust pastry and press into muffin tin. Divide mixture between bases. Cut 12 x 7cm rounds from puff pastry. Place on top of mixture and press edges with a fork. Brush with lightly beaten egg yolk and score a cross in the centre of each. Bake for 15 min or until golden. Serve with salad.

Source: that's life! TEST KITCHEN (43)
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