Lamb and apricot pies
1 servings
Ingredients
| Quantity | 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 | |
Directions
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.