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
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.
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) Photo: JOE FILSHIE
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