Lamb Hand Pies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">300g plain flour</li> <li class="ingredients-single-item">150g cold unsalted butter, cubed</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">1 tbsp cold water</li> <li class="ingredients-single-item">1 large egg, beaten (for egg wash)</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">350g minced lamb</li> <li class="ingredients-single-item">1 medium onion, finely diced</li> <li class="ingredients-single-item">2 cloves garlic, minced</li> <li class="ingredients-single-item">1 carrot, finely diced</li> <li class="ingredients-single-item">1 celery stalk, finely diced</li> <li class="ingredients-single-item">2 tbsp tomato paste</li> <li class="ingredients-single-item">1 tsp ground cumin</li> <li class="ingredients-single-item">1 tsp ground coriander</li> <li class="ingredients-single-item">½ tsp cinnamon</li> <li class="ingredients-single-item">½ tsp dried mint (or 1 tbsp fresh)</li> <li class="ingredients-single-item">250ml lamb or vegetable stock</li> <li class="ingredients-single-item">1 tbsp Worcestershire sauce</li> <li class="ingredients-single-item">2 tbsp fresh parsley, chopped</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">Food processor (optional for pastry)</li> <li class="equipment-single-item">Baking tray</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">10cm round pastry cutter</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> First, make the pastry. In a food processor or large bowl, combine the flour and salt. Add the cold cubed butter and pulse or rub with fingertips until the mixture resembles breadcrumbs. The cold butter creates pockets of steam during baking which results in flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the cold water a little at a time, mixing until the dough just comes together - you might not need all the water. The less you handle the dough, the more tender your pastry will be. Shape into a disc, wrap in cling film and refrigerate for at least 30 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the pastry chills, prepare the filling. Heat a tablespoon of oil in a large frying pan over medium heat. Add the onions and cook for 5 minutes until softened but not browned. Add the garlic, carrot, and celery, cooking for another 3 minutes. </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 until browned all over, about 5-7 minutes. Proper browning develops the rich, savory flavors through the Maillard reaction, so don't rush this step. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Stir in the tomato paste, cumin, coriander, cinnamon, and mint. Cook for 1 minute until fragrant, then add the stock and Worcestershire sauce. Bring to a simmer, then reduce heat and cook uncovered for 15-20 minutes until most of the liquid has evaporated. The filling should be moist but not wet, which would make your pastry soggy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Remove from heat, stir in the chopped parsley, and season with salt and pepper to taste. Transfer to a bowl and allow to cool completely - hot filling will melt your pastry and prevent proper sealing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Preheat your oven to 200°C (180°C fan/gas mark 6) and line a baking tray with parchment paper. Take your chilled pastry from the refrigerator and roll out on a lightly floured surface to about 3mm thickness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Using a 10cm round cutter, cut out 12 circles, re-rolling scraps as needed. Place a generous tablespoon of the cooled filling in the center of each circle, leaving a 1cm border. Be careful not to overfill, which can lead to bursting during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Brush the edges with beaten egg, then fold the pastry over to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or pinch with your fingers for a decorative edge. The egg creates a protein seal that helps keep the filling inside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Transfer the pies to the prepared baking tray, brush the tops with the remaining beaten egg for a golden finish, and cut a small steam hole in the top of each pie to prevent them splitting during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp. If you notice the pies browning too quickly, loosely cover with foil for the remaining baking time. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Allow the pies to cool on the tray for 5 minutes before transferring to a wire rack. This helps set the structure so they don't collapse. Serve warm or at room temperature. The pies will keep for 3 days in the refrigerator or can be frozen for up to 3 months. </li> </ol>