Lamb, rosemary and garlic pies

Makes 2

Ingredients (serves 8)
* 1/4 cup olive oil
* 1kg diced lamb
* 1 red onion, thinly sliced
* 4 garlic cloves, thinly sliced
* 500g golden delight potatoes, peeled, cubed
* 2 carrots, peeled, cubed
* 1/2 cup tomato paste
* 1/3 cup gravy powder
* 3 cups beef stock
* 2 tablespoons worcestershire sauce
* 2 tablespoons chopped fresh rosemary
* 2 tablespoons cornflour
* 4 sheets frozen ready-rolled puff pastry, partially thawed
* 1 egg, lightly beaten


Method
1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add half the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with 1 tablespoon oil and remaining lamb.
2. Heat remaining oil in pan over mediumhigh heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add potatoes and carrots. Cook, stirring, for 5 minutes or until browned. Add tomato paste and gravy powder. Cook, stirring, for 1 minute.
3. Return lamb to pan. Add stock and worcestershire sauce. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours or until lamb is tender. Stir in rosemary. Season with salt and pepper.
4. Combine cornflour and 2 tablespoons warm water. Add to lamb mixture. Simmer for 1 minute. Remove from heat. Cool.
5. Preheat oven to 200°C/180°C fan-forced. Lightly grease two 3cm-deep, 20cm (base) round glass or ceramic pie dishes. Line base and sides of each dish with 1 sheet of pastry, trimming excess. Place each dish on a baking tray. Line pastry cases with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove baking paper and rice or weights.
6. Divide lamb mixture between pastry cases. Place remaining pastry sheets over filling. Trim. Press edges together with a fork to seal. Prick top of pastry with a fork. Brush with egg.
7. Bake for 25 to 30 minutes or until pastry is golden. Remove from oven. Allow to stand for 5 minutes before serving.

Notes & tips
* Stand all pies for 5 to 10 minutes before serving, as filling will be very hot.
* To freeze the lamb and rosemary pies, wrap in cling wrap then foil. Freeze for up to 3 months. Defrost overnight before reheating.
* Nutrition data is per pie.

Source
Super Food Ideas
Recipe by Kim Coverdale