Mini Lamb Pies Food

MINI LAMB PIES

Steps:

• For the pastry, combine the flour, salt, butter, egg yolks and 1-2 tablespoons of cold water and knead to a smooth dough. Wrap and place in the refrigerator to rest.
• For the filling, sauté the onion and garlic in butter.
• Dice the bread rolls and soak in the milk.
• Mix the ground meat, in a bowl, with the onion, garlic, bread roll pieces and the cream. Season to taste with the spices and Sherry. Preheat the oven to 200°C (approximately 400ºF).
• Separate the pastry into quarters and roll out each quarter into a circle shape for lining the pie dishes, including a 3 cm high edge (approximately 1 1/4 inches) and another circle in the size of the pie dish as a lid. Grease the pie dishes and place the larger circles into them.
• Spoon in the filling, flatten it and place the pastry lid on top. Press the edges to seal the lid. Prick the top with a fork several times and glaze the pastry lid with egg yolk. Shower with cheese and bake for about 35-40 minutes, until golden brown.
• Serve hot, and if desired, with a side helping of rich tomato chutney.

MINI SHEPHERD'S PIES

Steps:

• PREPARING THE PIE FILLING: Heat a large non-stick pan; add the onion, garlic, leek, mushrooms and minced lamb/ground lamb and cook until the lamb is browned; drain any excess juices from the pan; stir in the tomato paste (or dried Australian Bush Tomatoes) diced tomatoes lemon juice and pine nuts, if using; season with pepper and salt; bring to the boil; boil, uncovered, for 5 minutes, or until the sauce has thickened; transfer to a large bowl; cover and refrigerate until cold.
• PREPARING AND FILLING THE PASTRY CASES: Using an 8cm-wide/3 inch cutter cut out 9 rounds from each pastry sheet - 45 rounds in all; place the rounds on a flat surface and flatten slightten slighten slighly with a rolling pin; place the rounds about 3cm /11/4 inches apart, on oven trays lined with baking paper; spoon 1 tablespoon of the lamb mixture in the centre of each round, leaving a 1cm/1/2 inch pastry edge; fold up the edges of the pastry, overlapping the folds tightly to secure the filling.
• PREHEAT THE OVEN to 200°C/400°F/6 gas mark.
• MAKING AND ADDING THE POTATO TOPPING: Combine all the ingredients in a large bowl; spoon the potato topping into a large piping bag fitted with a 1 cm/1/2 inch fluted nozzle; pipe small rosettes on top of each pastry round to partially cover the mince filling; drizzle the potato and pastry with the melted butter.
• COOKING THE MINI SHEPHERD PIES: Cook the Mini Shepherd Pies in a hot oven (200°C/400°F/6 gas mark) for about 20 minutes, or until the pastry is golden brown.
• SERVING THE MINI SHEPHERD PIES: Garnish the pies with fresh chives and serve hot.
• NOTES: If you have any filling left over, save it for making a toasted sandwich. If you have made these Shepherd's Pies ahead, reheat them in a hot oven for 15 minutes before serving them. The dicarded coarse leaves from the leek and any excess tomato juice can be saved for making Recipe #135453.