Lamb and rosemary pies

We can't go past a good meat pie and these lamb and rosemary individual pies are no exception.
Lamb and rosemary pies

Is there anything at all quite like the feel of a hot meat pie in your hand? Try these hand-held lamb and rosemary pies and you won’t be disappointed. You can double the recipe and keep a batch in the freezer; they reheat beautifully.

If you can’t get enough pies – we have all our favourite pie recipes in one spot.



1.Heat half of the oil in large saucepan, cook lamb in batches, uncovered, until browned all over. 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.
2.Preheat oven to 200°C (180°C fan-forced). Grease four holes of 6-hole (¾-cup/180ml) texas muffin pan with butter.
3.Cut two 13cm rounds from opposite corners of each pastry sheet, cut two 9cm rounds from remaining corners of each sheet. Place larger rounds in pan holes to cover bases and sides, trim any excess pastry, prick bases with fork.
4.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.
5.Bake pies, uncovered, about 15 minutes or until browned lightly. Stand 5 minutes in pan before serving. Serve with peas, if desired.

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.

Serve pies topped with mashed potato, gravy and freshly ground black pepper, if you like.


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