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Lamb, Mushroom and Cranberry Pies


Preparation Time 20 minutes

Cooking Time 30 minutes

Serves 4


400 g lamb mince

2 onions, diced
1 carrot, diced
80 g dried cranberries
100 g mushrooms, sliced
20 g plain flour
300 ml beef stock
½ tsp cumin
1 tbsp thyme
4 sheets puff pastry
2 tbsp olive oil
1 egg, beaten
salt and pepper
¼ bunch coriander, chopped


Cooking Instructions:

  1. Pre-heat oven to 180C.
  2. Heat the oil in a frypan 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.
  3. Add the cranberries, mushrooms and stock and cook for another 5 minutes. Season to taste, then leave to cool. Stir through coriander.
  4. 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.
  5. Place on a baking tray lined with baking paper and cook for 15-20 minutes.

Recipe notes:

  • To make a triangle shape, cut the pastry into squares, add the filling and fold in half to form a triangle, pressing with a fork to seal tightly.

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