Tarran’s Lamb and Rosemary Pies

This is one of my son, Tarran’s, other pie recipes for you to try. He’s great when it comes to anything bakery. In this recipe (as with any pie recipe) you can make pies, or you can just wrap up the filling into a parcel like the ones in the picture here.

SERVES 8 (8-10 pies or 20’ish parcels)

COOKING TIME  20-25mins

cooking instructions
1. Heat oil in a large saucepan and add in diced onion and diced lamb to brown.
2. Add in the rosemary, garlic and pepper until you can smell the rosemary.
3. Add in tomato paste, beef stock powder and worcestershire sauce and most of the water and allow to simmer.
4. Dice potato and prepare other vegies of your choice (or use frozen mixed vegies) and cook in microwave for 1½ mins and add. I do this for speed. You can just put them all in the pot but you’ll need to cook the mix until they are a little soft before moving on to the next step.
5. Mix the cornflour, gravy and remaining water in a cup and stir it until cornflour and gravy are mixed through evenly. Then add some of the juice from the pot to the mix. This brings the temperature of the thickeners up to the temperature of the pie filling so you don’t get lumps.
6. Pour the thickening mix into the lamb and stir until thickened. You can add more cornflour/water mix if you want it thicker.
7. Cut your pastry to fit into a pie tray (or your chosen cooking dish) and a pastry lid to fit on top of each pie. I use a large muffin tray for smaller pies or you could use a pie plate to make a large family pie, or even ramekins with just a pastry lid.  To make the parcels instead of pies: cut a pastry sheet into 4 squares, put a large spoonful of the pie mix into the centre of each, brush milk around the edges. Fold one corner of each square onto the opposite corner and press the edges together – a fork is great for this.
8. Glaze the top of each pie or parcel with milk. Cook at 200oC for 20-25 mins, until pastry is golden brown.

ingredients

  • 500g Lamb
  • 1 Onion
  • 2 small Potatoes
  • Diced mixed vegies
  • 1 tablespoon Olive oil
  • 375ml Water
  • 1 tablespoon Garlic
  • 2 tablespoons Tomato paste
  • 4 sprigs Rosemary leaves
  • 1 teaspoon Beef stock powder
  • 1 tablespoon Worcestershire sauce
  • Pepper
  • 2 tablespoons Gravy
  • 2 tablespoons Cornflour