For classic Australian entertaining, serve these mini lamb pies with smashed peas.
Ingredients
- 6 sheets frozen shortcrust pastry, just thawed
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1kg Coles Australian lamb mince
- 2 tablespoons plain flour
- 1 cup (250ml) beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon coarsely chopped rosemary
- 500g frozen peas
- 1/3 cup (80ml) thickened cream
- 2 tablespoons finely chopped mint
Method
- Step 1Preheat 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 2Meanwhile, 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 3Divide the mince mixture between the pastry cases. Return to the oven for 10 mins or until heated through.
- Step 4Cook 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.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1350 kj
Energy
19g
Fat Total
8g
Saturated Fat
2g
Fibre
13g
Protein
23g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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