For classic Australian entertaining, serve these Mini lamb pies with smashed peas.
Makes2424
Cook time30 mins30 minutes
Prep time20 mins20 minutes
Ingredients
6 sheets frozen shortcrust pastry, just thawed
1 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1kg Coles Australian lamb mince
2 tbs plain flour
1 cup (250ml) beef stock
2 tbs Worcestershire sauce
1 tbs coarsely chopped rosemary
500g frozen peas
1/3 cup (80ml) thickened cream
2 tbs finely chopped mint
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.
Method
Step 1
Preheat oven to 200°C. Use an 8cm-round pastry cutter to cut discs from the pastry. Line 2 x 12-hole muffin pans (1/3 cup/80ml capacity) with the pastry discs. Prick the bases. Line each case with a small piece of baking paper. Fill with baking weights. Bake for 15 mins or until golden brown. Remove the paper and baking weights.
Step 2
Meanwhile, heat the oil in a frying pan over medium-high heat. Cook the onion and garlic, stirring, for 5 mins or until onion softens. Add the lamb and cook, stirring to break up any lumps, for 5 mins or until cooked through. Add flour and stir to combine. Add the stock, Worcestershire sauce and rosemary and cook, stirring, for 5 mins or until the sauce boils and thickens.
Step 3
Divide the mince mixture between the pastry cases. Return to the oven for 10 mins or until heated through.
Step 4
Cook peas in a saucepan of boiling water for 2 mins or until tender. Drain. Process the peas, cream and mint in a food processor until a coarse puree forms. Season with salt and pepper. Place pies on a platter. Top with the pea mash.
