400 g left over roast lamb
4oo g left over roast vegetables
250 mL vegetable stock
1 tsp arrowroot
4 sheets of puff pastry
50 mL milk to glaze
Preheat oven to 220oC
Boil kettle and make up stock (eg 1/2 tsp stock powder to 250 mL boiling water)
Put stock in a shallow frypan on stove at low heat
Dice lamb into approximately 1.5 cm cubes. Put in frypan. Spread cubes out so they will absorb stock
Dice vegetables into approximately 1.5 cm cubes. Put in frypan. Spread cubes out so they will absorb stock
Put arrowroot in 100 mL of room temperature water and stir to mix
Tip arrowroot into pan, drizzling evenly then stirring to mix
Allow stock to thicken slightly (5 mins)
Get 4 sheets of puff pastry out of freezer, remove plastic and lay singly on chopping boards.
Spoon (using a large slotted spoon) lamb and vegetables into a colander to drain excess stock
When puff pastry is partially thawed, cut each sheet in half (to get 8 rectangles)
Spoon 1/8 of the lamb and vegetable mixture onto one half of each rectangle of pastry
Carefully fold the pastry in half to enclose the mince mixture and crimp the edges with a fork
Put each pie on a baking tray.
Brush the top of each pie with milk
Bake in the oven for 20-25 mins or until golden brown.