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Irish Hand Pies with Australian Lamb





 
  • DETAILS
  • NUTRITION

Servings

16 pies

 Ingredients 

1 tablespoon Olive Oil
1 clove Garlic, minced
2 cups Sweet Onion, diced
½ cup Carrot, diced
½ cup Celery, diced
½ cup Parsnip, diced
½ cup Fennel, diced
1 cup Potato, peeled, diced
1 ½ cups Green Cabbage, shredded
1 pound Australian Ground Lamb
1 teaspoon Fresh Thyme, chopped
1 tablespoon Worcestershire Sauce
3 tablespoons Tomato Paste
1 cup Guinness
1 tablespoon Kosher Salt                                                        
2 teaspoons Black Pepper                                                      
1 sheet Puff Pastry, rolled thin                                                
Beaten Egg, as needed for brushing                                        

 

Method  

Preheat oven to 400F

In a large skillet, over medium heat, add oil, garlic, onion, carrot, celery, parsnip, fennel, potato and cabbage. Cook for 15 minutes or until vegetables are slightly softened. Add lamb and cook until browned

Next, add thyme, Worcestershire and tomato paste. Continue to cook until tomato paste turns a golden color- about 5 minutes. Add Guinness and cook until the liquid evaporates. Season with salt and pepper and refrigerate until chilled

Meanwhile, roll out puff pastry and cut into 4” x 4” squares. Place chilled meat mixture in the center and brush the edges with beaten egg, fold over to form a triangle and press edges together with a fork. Brush tops of pies with more beaten egg and place on a non-stick baking sheet

Bake for 10-15 minutes, or until golden brown. Serve immediately


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