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Lamb and Mint Pies Recipe

Lamb and Mint Pies Recipe

Learn how to make these homemade lamb and mint pies featuring buttery shortcrust pastry and a rich, aromatic filling. The best combination of traditional British flavors with easy-to-follow techniques ensures perfect results every time. An impressive yet straightforward baking recipe that's perfect for sharing with family.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
6 pies
Overhead shot of golden-brown lamb and mint pies arranged on a rustic wooden serving board, with one pie broken open to reveal the rich, juicy minced lamb filling speckled with vibrant green mint. Soft natural light highlights the flaky, buttery layers of the shortcrust pastry and the subtle glisten of the filling. A small bowl of mint yogurt sauce sits alongside, with fresh mint sprigs and lemon wedges scattered artfully around the composition. The warm, earthy tones of the pies contrast beautifully with the bright green garnishes, while wisps of steam suggest they've just emerged from the oven.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">350g all-purpose flour</li> <li class="ingredients-single-item">175g cold unsalted butter, cubed</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">1 egg, beaten (for glazing)</li> <li class="ingredients-single-item">80-100ml ice-cold water</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">500g minced lamb</li> <li class="ingredients-single-item">1 large onion, finely diced</li> <li class="ingredients-single-item">2 garlic cloves, minced</li> <li class="ingredients-single-item">30g fresh mint leaves, finely chopped</li> <li class="ingredients-single-item">1 tbsp olive oil</li> <li class="ingredients-single-item">1 tbsp Worcestershire sauce</li> <li class="ingredients-single-item">2 tsp ground cumin</li> <li class="ingredients-single-item">1 tsp dried oregano</li> <li class="ingredients-single-item">100ml lamb or beef stock</li> <li class="ingredients-single-item">1 tbsp tomato paste</li> <li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">15cm round pastry cutter (or small plate as template)</li> <li class="equipment-single-item">Baking tray</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Rolling pin</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by making the pastry. Place the flour and salt in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Working with cold butter and handling the mixture minimally helps create flaky layers in the finished pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Gradually add the ice-cold water, a tablespoon at a time, mixing with a knife until the dough just comes together. The dough should be firm but not sticky - you may not need all the water. Gather into a ball, flatten slightly into a disc, wrap in cling film and chill in the refrigerator for at least 30 minutes. This resting time allows the gluten to relax and prevents shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the pastry chills, prepare your filling. Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté for 5-6 minutes until softened and translucent. Add the garlic and cook for another minute until fragrant, being careful not to burn it as this would create bitterness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Increase the heat to medium-high and add the minced lamb. Break it up with a wooden spoon and cook for about 8-10 minutes until well browned. Thorough browning develops the rich, savory flavor through the Maillard reaction, creating depth in your filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Stir in the cumin, oregano, Worcestershire sauce, and tomato paste. Cook for 1 minute until fragrant. Pour in the stock, bring to a simmer, then reduce heat and cook for about 15 minutes until most of the liquid has evaporated and you have a moist but not wet mixture. The filling should hold together when pressed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Remove from heat and stir in the chopped fresh mint. Season generously with salt and pepper to taste. Transfer to a shallow dish and allow to cool completely. A hot filling would melt the pastry, preventing proper sealing and potentially creating a soggy bottom. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Preheat your oven to 200°C (180°C fan/gas mark 6). Line a large baking tray with parchment paper. Take the chilled pastry from the refrigerator and divide into two portions, one slightly larger than the other (about 60:40 ratio for bases and lids). </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> On a lightly floured surface, roll out the larger portion of pastry to about 3-4mm thickness. Using your pastry cutter or a small plate as a guide, cut out 6 circles approximately 15cm in diameter. These will form the bases of your pies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Roll out the remaining pastry and cut out 6 slightly smaller circles (about 12cm diameter) for the lids. If you have excess pastry, you can re-roll it to create decorative leaves or shapes for the tops of your pies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Place the larger circles on your prepared baking tray. Divide the cooled lamb filling equally between them, leaving a 1.5cm border around the edge. Brush this border with a little beaten egg, which will act as a glue to seal your pies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Top each pie with a smaller pastry circle, pressing the edges firmly together with your fingers to seal. Crimp the edges decoratively with a fork or your fingers to ensure a good seal. Cut a small steam vent in the center of each pie to allow steam to escape during baking, preventing the pastry from becoming soggy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Brush each pie generously with beaten egg to create a beautiful golden finish. If you've made decorative elements, attach these now with a little more egg wash. Chill the assembled pies for 15 minutes before baking - this extra chill helps prevent the pastry from shrinking and ensures a crisp finish. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Bake in the preheated oven for 30-35 minutes until the pastry is crisp and golden brown. If the pies are browning too quickly, cover loosely with foil. You want the filling to reach at least 75°C (165°F) internally to ensure it's thoroughly heated. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Remove from the oven and let rest for 5-10 minutes before serving. This resting time allows the filling to settle and makes for cleaner slicing. Serve warm with a side of mint yogurt, mashed potatoes, or a fresh green salad. These pies freeze beautifully for up to 3 months - simply defrost overnight and reheat in a moderate oven until piping hot. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Lamb and Mint Pies?

These British-inspired pies feature minced lamb, fresh mint, and aromatic spices (cumin, oregano) for the filling, encased in a buttery shortcrust pastry made with flour, cold butter, salt, and egg for glazing. Worcestershire sauce and tomato paste add depth of flavour.

How to cook Lamb and Mint Pies at home?

Learn how to cook Lamb and Mint Pies by first making a buttery shortcrust pastry and chilling it properly. Meanwhile, prepare a flavourful filling by browning minced lamb with onions, garlic and spices before adding fresh mint. Once cooled, assemble the pies by placing filling on pastry circles, sealing with tops, glazing with egg wash, and baking until golden at 200°C for about 35 minutes.

Can I make these savoury pies ahead of time and freeze them?

Yes! These lamb pies freeze beautifully for up to 3 months. You can freeze them either before or after baking. If freezing unbaked, do so on a tray until solid, then wrap well. If freezing after baking, cool completely first. Defrost overnight in the refrigerator before reheating.

What's the secret to achieving perfectly flaky pastry for meat pies?

The key to flaky pastry is using cold ingredients, handling the dough minimally, and proper chilling. Use butter straight from the fridge, rub it in quickly, add ice-cold water sparingly, and chill the dough before rolling. The final 15-minute chill before baking also helps prevent shrinkage.

What side dishes pair well with traditional British hand pies?

These savoury lamb pies pair beautifully with traditional British sides like minted peas, creamy mashed potatoes, or mushy peas. A simple green salad, pickled vegetables, or homemade mint yoghurt sauce also complement the rich flavours. For authentic pub style, serve with thick-cut chips.

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{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Lamb and Mint Pies Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-06-29", "description": "Learn how to make these homemade lamb and mint pies featuring buttery shortcrust pastry and a rich, aromatic filling. The best combination of traditional British flavors with easy-to-follow techniques ensures perfect results every time. An impressive yet straightforward baking recipe that's perfect for sharing with family.", "prepTime": "PT45M", "cookTime": "PT35M", "totalTime": "PT1H20M", "keywords": "lamb pies, mint pies, savory pastry, British baking, shortcrust pastry", "recipeYield": "6", "recipeCategory": "Main Dish", "recipeCuisine": "British", "nutrition": { "@type": "NutritionInformation", "calories": "485 calories", "carbohydrateContent": "28 g", "proteinContent": "22 g", "fatContent": "32 g", "saturatedFatContent": "18 g", "cholesterolContent": "120 mg", "sodiumContent": "620 mg", "sugarContent": "3 g", "servingSize": "1 pie" }, "recipeIngredient": [ "350g all-purpose flour", "175g cold unsalted butter, cubed", "1 tsp salt", "1 egg, beaten (for glazing)", "80-100ml ice-cold water", "500g minced lamb", "1 large onion, finely diced", "2 garlic cloves, minced", "30g fresh mint leaves, finely chopped", "1 tbsp olive oil", "1 tbsp Worcestershire sauce", "2 tsp ground cumin", "1 tsp dried oregano", "100ml lamb or beef stock", "1 tbsp tomato paste", "Salt and freshly ground black pepper to taste" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Make pastry", "text": "Place the flour and salt in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Working with cold butter and handling the mixture minimally helps create flaky layers in the finished pastry." }, { "@type": "HowToStep", "name": "Form dough", "text": "Gradually add the ice-cold water, a tablespoon at a time, mixing with a knife until the dough just comes together. The dough should be firm but not sticky - you may not need all the water. Gather into a ball, flatten slightly into a disc, wrap in cling film and chill in the refrigerator for at least 30 minutes." }, { "@type": "HowToStep", "name": "Prepare filling base", "text": "Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté for 5-6 minutes until softened and translucent. Add the garlic and cook for another minute until fragrant, being careful not to burn it as this would create bitterness." }, { "@type": "HowToStep", "name": "Cook lamb", "text": "Increase the heat to medium-high and add the minced lamb. Break it up with a wooden spoon and cook for about 8-10 minutes until well browned. Thorough browning develops the rich, savory flavor through the Maillard reaction, creating depth in your filling." }, { "@type": "HowToStep", "name": "Add aromatics", "text": "Stir in the cumin, oregano, Worcestershire sauce, and tomato paste. Cook for 1 minute until fragrant. Pour in the stock, bring to a simmer, then reduce heat and cook for about 15 minutes until most of the liquid has evaporated and you have a moist but not wet mixture." }, { "@type": "HowToStep", "name": "Finish filling", "text": "Remove from heat and stir in the chopped fresh mint. Season generously with salt and pepper to taste. Transfer to a shallow dish and allow to cool completely. A hot filling would melt the pastry, preventing proper sealing and potentially creating a soggy bottom." }, { "@type": "HowToStep", "name": "Prepare oven", "text": "Preheat your oven to 200°C (180°C fan/gas mark 6). Line a large baking tray with parchment paper. Take the chilled pastry from the refrigerator and divide into two portions, one slightly larger than the other (about 60:40 ratio for bases and lids)." }, { "@type": "HowToStep", "name": "Roll pastry bases", "text": "On a lightly floured surface, roll out the larger portion of pastry to about 3-4mm thickness. Using your pastry cutter or a small plate as a guide, cut out 6 circles approximately 15cm in diameter. These will form the bases of your pies." }, { "@type": "HowToStep", "name": "Cut pastry lids", "text": "Roll out the remaining pastry and cut out 6 slightly smaller circles (about 12cm diameter) for the lids. If you have excess pastry, you can re-roll it to create decorative leaves or shapes for the tops of your pies." }, { "@type": "HowToStep", "name": "Assemble pies", "text": "Place the larger circles on your prepared baking tray. Divide the cooled lamb filling equally between them, leaving a 1.5cm border around the edge. Brush this border with a little beaten egg, which will act as a glue to seal your pies." }, { "@type": "HowToStep", "name": "Seal pies", "text": "Top each pie with a smaller pastry circle, pressing the edges firmly together with your fingers to seal. Crimp the edges decoratively with a fork or your fingers to ensure a good seal. Cut a small steam vent in the center of each pie to allow steam to escape during baking." }, { "@type": "HowToStep", "name": "Prepare for baking", "text": "Brush each pie generously with beaten egg to create a beautiful golden finish. If you've made decorative elements, attach these now with a little more egg wash. Chill the assembled pies for 15 minutes before baking - this extra chill helps prevent the pastry from shrinking." }, { "@type": "HowToStep", "name": "Bake pies", "text": "Bake in the preheated oven for 30-35 minutes until the pastry is crisp and golden brown. If the pies are browning too quickly, cover loosely with foil. You want the filling to reach at least 75°C (165°F) internally to ensure it's thoroughly heated." }, { "@type": "HowToStep", "name": "Rest and serve", "text": "Remove from the oven and let rest for 5-10 minutes before serving. This resting time allows the filling to settle and makes for cleaner slicing. Serve warm with a side of mint yogurt, mashed potatoes, or a fresh green salad." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Olivia Thornton", "datePublished": "2024-06-15", "reviewBody": "Flaky pastry with perfect filling! The mint adds such a fresh dimension to the rich lamb. My husband said these were better than his favorite pub's version. Will definitely make these again!", "name": "Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sanjay Patel", "datePublished": "2024-06-18", "reviewBody": "Best savory pies I've ever made! The cumin and mint combination is amazing with the lamb. The detailed instructions made achieving the perfect pastry so easy. These are now a regular in our home.", "name": "Outstanding Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Camille Dubois", "datePublished": "2024-06-20", "reviewBody": "Family demolished these in minutes! I was hoping for leftovers but no chance! The pastry was beautifully buttery and the filling was perfectly seasoned. Freezing a batch next time so we always have some ready.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Andersen", "datePublished": "2024-06-22", "reviewBody": "Worth the effort, incredible flavors! I was intimidated by making pastry from scratch but the instructions were so clear. The lamb filling had the perfect balance of seasoning and the mint added such freshness.", "name": "Amazing Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Rossi", "datePublished": "2024-06-25", "reviewBody": "Freezes beautifully for weeknight dinners! I made a double batch and froze half. They reheat perfectly in the oven and taste just as good as fresh. The pastry stays crisp and the filling is so flavorful.", "name": "Perfect Make-Ahead Meal", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/lamb-and-mint-pies-recipe" }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Lamb and Mint Pies?", "acceptedAnswer": { "@type": "Answer", "text": "These British-inspired pies feature minced lamb, fresh mint, and aromatic spices (cumin, oregano) for the filling, encased in a buttery shortcrust pastry made with flour, cold butter, salt, and egg for glazing. Worcestershire sauce and tomato paste add depth of flavour." } }, { "@type": "Question", "name": "How to cook Lamb and Mint Pies at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Lamb and Mint Pies by first making a buttery shortcrust pastry and chilling it properly. Meanwhile, prepare a flavourful filling by browning minced lamb with onions, garlic and spices before adding fresh mint. Once cooled, assemble the pies by placing filling on pastry circles, sealing with tops, glazing with egg wash, and baking until golden at 200°C for about 35 minutes." } }, { "@type": "Question", "name": "Can I make these savoury pies ahead of time and freeze them?", "acceptedAnswer": { "@type": "Answer", "text": "Yes! These lamb pies freeze beautifully for up to 3 months. You can freeze them either before or after baking. If freezing unbaked, do so on a tray until solid, then wrap well. If freezing after baking, cool completely first. Defrost overnight in the refrigerator before reheating." } }, { "@type": "Question", "name": "What's the secret to achieving perfectly flaky pastry for meat pies?", "acceptedAnswer": { "@type": "Answer", "text": "The key to flaky pastry is using cold ingredients, handling the dough minimally, and proper chilling. Use butter straight from the fridge, rub it in quickly, add ice-cold water sparingly, and chill the dough before rolling. The final 15-minute chill before baking also helps prevent shrinkage." } }, { "@type": "Question", "name": "What side dishes pair well with traditional British hand pies?", "acceptedAnswer": { "@type": "Answer", "text": "These savoury lamb pies pair beautifully with traditional British sides like minted peas, creamy mashed potatoes, or mushy peas. A simple green salad, pickled vegetables, or homemade mint yoghurt sauce also complement the rich flavours. For authentic pub style, serve with thick-cut chips." } } ] }