Encase tender slow-cooked lamb and rosemary filling in a homemade gluten-free shortcrust pastry to create these handy individual pies for weeknight dinners or lunches.
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Ingredients
Lamb and rosemary pies
Gluten-free pastry
Method
1.Heat oil in a medium saucepan over high heat; cook lamb, in batches, turning, for 5 minutes or until browned. Remove from pan.
2.Reduce heat to medium; cook onion and garlic, stirring, for 5 minutes or until onion is soft. Return the lamb to pan with rosemary and combined paste, mustard and chicken stock; bring to the boil. Reduce heat to low; cook, stirring occasionally, for 1½ hours or until lamb is tender and sauce thickens.
3.Combine cornflour and 2 tablespoons water, add to lamb mixture with peas; cook over high heat, stirring, for 5 minutes or until sauce boils and thickens. Season; cool.
4.Meanwhile, make gluten-free pastry. Process flour and butter in a food processor until mixture resembles coarse crumbs. With machine operating, gradually pour in combined tamari, oil and ²⁄³ cup (160ml) water until mixture just comes together. Lightly knead on a gluten-free-floured surface into a ball.
5.Preheat oven to 220°C/425°F. Oil six 10cm, ¾ cup (180ml) pie tins; place on an oven tray.
6.Roll pastry between two sheets of baking paper until 4mm thick. Cut six 15cm rounds from pastry. Ease pastry rounds into tins; press into base and sides, trim edges.
7.Spoon lamb mixture into pastry cases. Brush edges with water. Cut six 10cm rounds from remaining pastry; place on pies, pressing to seal. Trim edges. Refrigerate pies for 30 minutes.
8.Make two small cuts into the top of each pie, scatter with extra rosemary and salt. Bake pies for 30 minutes or until tops are firm, browned lightly and filling is hot.
Freeze cooked pies for up to 3 months; reheat from frozen in a 180°C/350°F oven for 30 minutes or until pies are heated through.
Note
