- 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
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