Mini Lamb Pies is a modern British recipe for a classic starter of lamb cooked in lamb stock with spices, olives and lemon peel that's used as a filling for small shortcrust pastry (or puff pastry) pies and which make excellent starters or even snacks for Christmas, Easter and New Year celebrations. The full recipe is presented here and I hope you enjoy this classic British dish of: Mini Lamb Pies.
If you had leftover lamb and gravy after the Easter weekend, or after a Sunday roast you can simply chop the lamb up small, mix with a little gravy (slacken by microwaving for a couple of minutes if thick) then use this as the filling for your pies. An economical way of using-up leftover lamb.
Go to the printable version of the recipe
1 onion, thinly sliced
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground ginger
2 tsp paprika
1 tsp ground turmeric
1 tsp ground cinnamon
500g (1 lb) neck fillet of lamb, diced
375ml (1 1/2 cups) lamb (or beef) stock
1 tbsp preserved lemon peel, finely chopped
2 tbsp kalamata olives, pitted and sliced
1 tbsp coriander leaves, chopped
1 egg, lightly beaten
Begin by making the pastry. according to the recipe. Cover in clingfilm and chill in the refrigerator as you prepare the filling.
Heat the oil in a large pan over medium heat then stir in the onion, garlic and all the spices. Fry for about 1 minute, or until aromatic then add the diced lamb and fry until browned. Pour in the stock, bring to a simmer, cover the pan tightly and cook for about 30 minutes, or until the meat is tender. Add the preserved lemon peel at this point and continue cooking, uncovered, for a further 20 minutes, or until the liquid has almost all evaporated away. Take off the heat, stir in the olives and coriander leaves then set aside to cool completely.
When the filling has cooled, use a little butter to grease a dozen 5cm diameter shallow tart tins. Turn the pastry onto a floured work surface and roll out thinly. Cut out 12 rounds with an 8cm diameter round cutter. Roll the scraps and use a 6cm diameter cutter to cut out 12 more rounds.
Use the larger pastry rounds to fill the tart tins then mound the lamb filling in each tin. Damped the edges of the pastry with the beaten egg and cover with the smaller pastry rounds. Crimp the edges to seal, brush the tops with the remaining egg and prick the tops with the tines of a fork.
Place on baking trays and transfer to an oven pre-heated to 180ºC (360ºF). Bake for about 20 minutes, or until the pastry is golden and the filling is cooked through. Remove from the oven and allow to cool slightly then remove the pies from their moulds and serve immediately.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
If you had leftover lamb and gravy after the Easter weekend, or after a Sunday roast you can simply chop the lamb up small, mix with a little gravy (slacken by microwaving for a couple of minutes if thick) then use this as the filling for your pies. An economical way of using-up leftover lamb.
Go to the printable version of the recipe
Mini Lamb Pies Recipe
Ingredients:
For the Filling:
2 tbsp olive oil1 onion, thinly sliced
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground ginger
2 tsp paprika
1 tsp ground turmeric
1 tsp ground cinnamon
500g (1 lb) neck fillet of lamb, diced
375ml (1 1/2 cups) lamb (or beef) stock
1 tbsp preserved lemon peel, finely chopped
2 tbsp kalamata olives, pitted and sliced
1 tbsp coriander leaves, chopped
For the Pies:
750g (1 1/2 lbs) shortcrust pastry (or shop-bought puff pastry)1 egg, lightly beaten
Method:
For an example of how to make the pastry, see the Star Gazy Pie Recipe.Begin by making the pastry. according to the recipe. Cover in clingfilm and chill in the refrigerator as you prepare the filling.
Heat the oil in a large pan over medium heat then stir in the onion, garlic and all the spices. Fry for about 1 minute, or until aromatic then add the diced lamb and fry until browned. Pour in the stock, bring to a simmer, cover the pan tightly and cook for about 30 minutes, or until the meat is tender. Add the preserved lemon peel at this point and continue cooking, uncovered, for a further 20 minutes, or until the liquid has almost all evaporated away. Take off the heat, stir in the olives and coriander leaves then set aside to cool completely.
When the filling has cooled, use a little butter to grease a dozen 5cm diameter shallow tart tins. Turn the pastry onto a floured work surface and roll out thinly. Cut out 12 rounds with an 8cm diameter round cutter. Roll the scraps and use a 6cm diameter cutter to cut out 12 more rounds.
Use the larger pastry rounds to fill the tart tins then mound the lamb filling in each tin. Damped the edges of the pastry with the beaten egg and cover with the smaller pastry rounds. Crimp the edges to seal, brush the tops with the remaining egg and prick the tops with the tines of a fork.
Place on baking trays and transfer to an oven pre-heated to 180ºC (360ºF). Bake for about 20 minutes, or until the pastry is golden and the filling is cooked through. Remove from the oven and allow to cool slightly then remove the pies from their moulds and serve immediately.
Printable version of the Recipe
british, easter, lamb, pies, easter, christmas, new year
Meat
Britain
Mini Lamb Pies
https://fabulousfusionfood.blogspot.com/2019/04/mini-lamb-pies-recipe.html
Mini Lamb Pies. This is a modern British recipe for a mini pie of lamb neck fillets slow cooked in gravy and finished in a pie case that makes and excellent starter for Easter, Christmas or New Year.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBkz_aCMjYE9WUEro6SsUD7QOVM8EFqY3Rgc9OQivfRh0x-L9ku3aC-YO_Oi73mkpfqxp-hQBgcr1hIWu9Ixgxw0ptSYHn-dJvFXItLgnpnvM-TUzI7wfk5YgqId6ZQFE6jstasoNzMU/s1600/mini-lamb-pie.png
2019-04-19
Yield: 12
Mini Lamb Pies
Mini Lamb Pies. This is a modern British recipe for a mini pie of lamb neck fillets slow cooked in gravy and finished in a pie case that makes and excellent starter for Easter, Christmas or New Year.
prep time: 60 mins
cook time: 30 mins
total time: 90 mins
Ingredients:
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 2 tsp ground ginger
- 2 tsp paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 500g (1 lb) neck fillet of lamb, diced
- 375ml (1 1/2 cups) lamb (or beef) stock
- 1 tbsp preserved lemon peel, finely chopped
- 2 tbsp kalamata olives, pitted and sliced
- 1 tbsp coriander leaves, chopped
- 750g (1 1/2 lbs) shortcrust pastry (or shop-bought puff pastry)
- 1 egg, lightly beaten
For the Filling:
For the Pies:
Method:
- Begin by making the pastry according to the recipe. Cover in clingfilm and chill in the refrigerator as you prepare the filling.
- Heat the oil in a large pan over medium heat then stir in the onion, garlic and all the spices. Fry for about 1 minute, or until aromatic then add the diced lamb and fry until browned. Pour in the stock, bring to a simmer, cover the pan tightly and cook for about 30 minutes, or until the meat is tender. Add the preserved lemon peel at this point and continue cooking, uncovered, for a further 20 minutes, or until the liquid has almost all evaporated away. Take off the heat, stir in the olives and coriander leaves then set aside to cool completely.
- When the filling has cooled, use a little butter to grease a dozen 5cm diameter shallow tart tins. Turn the pastry onto a floured work surface and roll out thinly. Cut out 12 rounds with an 8cm diameter round cutter. Roll the scraps and use a 6cm diameter cutter to cut out 12 more rounds.
- Use the larger pastry rounds to fill the tart tins then mound the lamb filling in each tin. Damped the edges of the pastry with the beaten egg and cover with the smaller pastry rounds. Crimp the edges to seal, brush the tops with the remaining egg and prick the tops with the tines of a fork.
- Place on baking trays and transfer to an oven pre-heated to 180ºC (360ºF). Bake for about 20 minutes, or until the pastry is golden and the filling is cooked through. Remove from the oven and allow to cool slightly then remove the pies from their moulds and serve immediately.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Comments
Post a Comment