Lamb, mushroom and cranberry pies
Classic Kiwi lamb pie with a twist
Serves
4
Prep Time
20 mins
Cook Time
30 mins
These tasty pies combine the sweetness of cranberries with the earthy umami flavour of savory mushrooms. Add in delicious New Zealand lamb and flaky golden pastry and you're on to a winner!
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ShareIngredients
400g Quality Mark lamb mince
2 onions
diced2 carrots
diced80g cranberries
100g button mushrooms
sliced20g white flour
300ml beef stock
1/2 tsp ground cumin
1 Tbsp fresh thyme
4 sheets puff pastryi
2 Tbsp olive oil
1 egg
beaten1/2 tsp kosher salt
1/4 tsp black pepper
1/4 bunch, chopped fresh coriander leaves
Method
Pre-heat oven to 180°C.
Heat the oil in a frying pan and add the onions, carrots, thyme and cumin; cook for 2 minutes.
Add the minced lamb and cook until browned; sprinkle with flour and stir to dissolve.
Add the cranberries, mushrooms and stock and cook for another 5 minutes.
Season to taste, then leave to cool.
Stir through coriander.
Cut medium-size circles of puff pastry using a cutter.
Brush the borders of one of the circles with egg, place 2 tbsp mince mixture on another circle and top it with the first circle, pressing the borders with a fork to seal.
Repeat with remaining pastry circles and mixture.Brush each pie with egg.
Place on a baking tray lined with baking paper and cook for 15-20 minutes.
Nutrition Information per Serving (567g)
This nutrition analysis is based on 4 serves. Note the puff pastry is contributing to the recipe's high energy and saturated fat content.
