Lamb and rosemary pies

Lamb and rosemary pies
Lamb and rosemary pies Photo: Australian Women's Weekly Cooking School book

Diced lamb can be bought from supermarkets and butchers. If you prefer to dice the lamb yourself, shoulder meat is very good. Ask the butcher to bone the shoulder for you and discard as much fat as possible.


2 tbsps olive oil

400g diced lamb

4 baby onions (100g), quartered

1 tbsp plain flour

¼ cup (60ml) dry red wine

¾ cup (180ml) beef stock

1 tbsp tomato paste

1 tbsp fresh rosemary leaves

2 sheets puff pastry

1 egg, beaten lightly

4 fresh rosemary sprigs

20g butter

2½ cups (300g) frozen peas

1 tbsp lemon juice

½ cup (125ml) water


Heat half the oil in large saucepan; cook lamb, in batches, uncovered, until browned. Remove lamb. Heat remaining oil in same pan; cook onion, stirring, until soft. Add flour; cook, stirring, until mixture bubbles and thickens. Gradually add wine, stock, paste and rosemary leaves; stir until mixture boils and thickens. Stir in lamb; cool 10 minutes.

Preheat oven to 200C/180C fan-forced. Oil four holes of six-hole (¾-cup/180ml) texas muffin pan. Cut two 13-centimetre rounds from opposite corners of each pastry sheet; cut two nine-centimetre rounds from remaining corners of each sheet. Place larger rounds in prepared holes to cover bases and sides; trim excess pastry, prick bases with fork. Spoon lamb mixture into pastry cases; brush around edges with a little egg. Top pies with smaller rounds; gently press around edges to seal. Brush pies with remaining egg; press one rosemary sprig into top of each pie.

Bake pies about 15 minutes or until browned lightly. Stand five minutes in pan before serving. Meanwhile, heat butter in medium saucepan; cook peas, juice and the water, uncovered, stirring occasionally, about five minutes.