Baking

Mini lamb puff pies

Thanks to the abundance of ingredients that were unfamiliar just a few years ago, the cook now has more options than ever when it comes to delighting the family with new flavours.
8 Item
10M
55M
1H 5M

Ingredients

Mini lamb

Method

1.Preheat oven to 180°C. Drizzle the mushrooms and cherry tomatoes with olive oil and season. Roast for about 20 minutes, or until the tomatoes are starting to burst.
2.Meanwhile, cut out 8 circles from the puff pastry using a cup or pastry cutter (about 8-10cm diameter). Now, using the bottom of a smaller cup or similar, press the inside of the circles down so each one has a deeper centre and raised rim. Prick the middle of the circles with a fork.
3.Season the lamb chops with salt and pepper and saute in a hot frying pan until tender (about 10 minutes). Pull the meat off the bone and roughly chop. In a large bowl, mix the lamb with the Dijon mustard.
4.Place the parsnips, milk and water in a saucepan and bring to the boil. Cook until the parsnips are tender, then drain, season and mash until smooth.
5.Chop the roasted mushrooms and mix with the lamb and tomatoes. Fill the pastry cases with the lamb mix, then spoon some of the parsnip puree on top of each.
6.Brush the outside rim of the cases and the top of the parsnip with egg wash and sprinkle a little parmesan over each pie.
7.Cook for 12 minutes, remove from oven and grate a little extra parmesan over pies to serve.

• The little lamb pies would be great at kids’ parties. You could make them the night before, then pop them into the oven when the little critters arrive. They are fairly healthy compared to other pies. That’s down to the fact that we give them a quick saute, rather than all that time spent with gravy. It does mean you need a reasonably good cut of meat. • These little pies are also a great use of parsnip as they’re one of those vegetables that a lot of people are unsure what to do with. It’s a great combination with lamb. – Mike Van de Elzen

Note

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