Lamb and Mint Pies Recipe

<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>

<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>

<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>