Spring lamb, garlic, rosemary and potato pies

Serves 4
Preparation time
Cooking time


  • 75ml olive oil
  • 600g diced lamb leg, cut into 2cm pieces
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 potatoes, peeled, diced
  • 2 sprigs rosemary
  • 2 tablespoons plain flour
  • 125ml red wine
  • 375ml cups beef stock
  • olive oil cooking spray
  • 2 sheets butter puff pastry, thawed and lightly rolled
  • 1 egg, lightly beaten


  1. Preheat oven to 200°C
  2. Heat half of the oil in a saucepan over medium-high heat
  3. Add the lamb, cook until browned all over and set aside
  4. Add the rest of the oil, then the onion, garlic, potato and rosemary leaves to pan
  5. Sauté for 5 minutes and then add the flour
  6. Cook for another 2 minutes then add the wine and stock
  7. Bring to the boil, add back in the lamb and simmer for 30 minutes or until lamb is tender
  8. Spray four 3/4-cup capacity Texas muffin tin holes with oil
  9. Cut two 15cm rounds and two 9cm rounds from each pastry sheet
  10. Use large rounds to line the muffin tins
  11. Fill with the lamb mixture
  12. Brush edges with the egg mix
  13. Top with remaining pastry rounds
  14. Press edges to seal and brush tops with the egg
  15. Place in the fridge for pastry to rest for 30 minutes
  16. Bake for 30 minutes or until golden
  17. Cool for 5 minutes
  18. Run a knife around pie edges to loosen
  19. Remove from pan and serve

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