Lamb and vegetable pies

Serves 4

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Ingredients

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

 

Method

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.

 

 

 

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