Lamb and apricot pies

Yield: 1 servings

Measure Ingredient
1 pack First Choice savoury pastry sheets
2 tablespoons Olive oil
400 grams Ground lamb
1 Onion; chopped
2 Cloves garlic; crushed
1 tablespoon Fresh chopped rosemary or
1 teaspoon Greggs dried rosemary
¼ teaspoon Greggs allspice
Grated zest of 1/2 orange
1 tablespoon White wine vinegar
½ teaspoon Sugar
Salt and ground black pepper
4 Dried apricots; chopped
1 Beaten egg to glaze

Heat the oil in a saut‚ pan, add the lamb and quickly cook over a high heat.

Add the onion, garlic, rosemary, allspice, orange zest, vinegar, sugar and season well with salt and ground black pepper. Simmer for 15 minutes, then allow to cool.

Cut the pastry sheets into 8 circles (large enough to line large muffin tins).

Pack the lamb filling into the pastry cases.

Top with a few chopped apricots.

Brush edges with beaten egg, then cut out 8 pastry tops.

Cover and seal the edges. (Use any surplus pastry to decorate.) Glaze the pastry with beaten egg and bake at 180 C for 35 minutes or until golden.

Leave to cool slightly, then remove with a palette knife.

Converted by MC_Buster.

NOTES : Makes 8-10

Converted by MM_Buster v2.0l.

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