Skip to main content

Mini lamb and rosemary pies

Skip to IngredientsSkip to Method
  • Nut free
  • Peanut free
  • Shellfish free
  • No added sugar

Feed your friends without blowing the budget with these delicious mini lamb pies.

  • Serves12
  • Cook time1 hour
  • Prep time15 minutes, + cooling and 10 mins chilling time
Mini lamb and rosemary pies


  • 3 sheets frozen shortcrust pastry, just thawed
  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 500g Coles GRAZE Grass Fed Australian Lamb Mince
  • 2 tbs onion gravy powder
  • 1 cup (250ml) salt-reduced beef stock
  • 1 tbs Worcestershire sauce
  • 1/2 cup (60g) frozen peas
  • 1 tbs coarsely chopped rosemary
  • 1 tbs finely chopped mint
  • 1 free-range egg yolk
  • 1 tbs milk
  • 3 sheets frozen puff pastry, just thawed
  • Poppy seeds, to sprinkle
  • Sesame seeds, to sprinkle
  • Tomato chutney, to serve

Nutritional information

Per serve: Energy: 1270kJ/304 Cals (15%), Protein: 13g (26%), Fat: 16g (23%), Sat Fat: 6g (25%), Carb: 26g (8%), Sugar: 2g (2%), Dietary Fibre: 2g (7%), Sodium: 441mg (22%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Use an 11cm round pastry cutter to cut 4 discs from each shortcrust pastry sheet. Line 12 holes of a 1/3-cup (80ml) muffin pan with the pastry discs. Place in the fridge for 10 mins to chill.

  2. Step 2

    Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until mince changes colour. Stir in the gravy powder. Add the beef stock and cook, stirring, for 2-3 mins or until mixture boils and thickens. Remove from heat. Add the peas, rosemary and mint and stir to combine. Season. Set aside to cool.

  3. Step 3

    Line the pastry cases with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove the paper and weights or rice and bake for a further 5 mins or until golden all over.

  4. Step 4

    Spoon the lamb mixture evenly among the pastry cases. Place the egg and milk in a small bowl and whisk to combine. Place 1 puff pastry sheet on a clean work surface. Brush evenly with a little egg mixture. Top with another puff pastry sheet. Cut remaining puff pastry sheet in half. Brush one-half with a little egg and top with remaining pastry half. Brush with remaining egg. Sprinkle the pastry stacks with poppy seeds and sesame seeds. Season. Use a 7cm round pastry cutter to cut 12 discs from the pastry stacks.

  5. Step 5

    Brush the top of each pie with a little egg and top with a puff pastry disc, pressing the edges to seal.

  6. Step 6

    Bake for 25-30 mins or until the pastry is golden and puffed and filling is heated through. Serve with tomato chutney.

Recipe tip

Smart swap:
Already have dried rosemary in the pantry? Use 1 tsp as a substitute for fresh rosemary.

Use it up: Jazz up different dishes with the leftover poppy seeds – stir 1 tbs through overnight oats, or sprinkle over a Cabbage, Apple and Poppyseed Salad.