Lamb, Mushroom and Cranberry Pies

Ingredients

• 400g Quality Mark lamb mince
• 2 diced onions
• 2 diced carrots
• 80g cranberries
• 100g sliced button mushrooms
• 20g plain white flour
• 300ml beef stock
• ½ tsp cumin
• 1 tbsp fresh thyme
• 4 sheets puff pastry
• 2 tbsp olive oil
• 1 beaten egg
• Salt and black pepper
• ¼ bunch chopped fresh coriander

Method

Pre-heat oven to 180°C.

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.

Add the cranberries, mushrooms and stock and cook for another 5 minutes.

Season to taste, then leave to cool.

Stir through coriander.

Cut medium-sized 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.

Recipe reproduced with permission from Beef + Lamb New Zealand