Serves 4
Preparation time
Cooking time

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Ingredients

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Method

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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