To make pastry, process flour, butter and 1 tsp salt in a food processor until mixture resembles fine breadcrumbs. With the motor running, add 60ml (¼ cup) iced water, a little at a time, until dough just comes together. Turn out onto a lightly floured work surface, divide in 2 and shape into discs. Wrap in plastic wrap and refrigerate for at least 1 hour.
To make filling, heat oil in a large frying pan over medium heat, add onion and cook, stirring, for 5 minutes or until golden brown. Add garlic, cook for a further minute, then add lamb and cook, stirring, for 5 minutes or until browned. Add tomatoes, tomato paste, 250ml (1 cup) stock, Worcestershire sauce and mustard, bring to the boil, stirring continuously, then reduce heat to a simmer. Cook, stirring occasionally, for 15 minutes or until almost all the liquid is absorbed. Stir in thyme. Combine remaining 60ml (¼ cup) stock with cornflour and add to meat mixture. Cook, stirring, for 2 minutes or until mixture is thickened. Season with salt and pepper, remove from heat and cool.
Preheat oven to 190°C. Remove pastry from fridge and rest at room temperature for 10 minutes. Lightly grease a 12-hole (60ml/¼ cup) muffin pan. Whisk together egg yolk and 1 tbsp water in a small bowl and set aside.
Roll out pastry on a lightly floured work surface until 3mm thick, then cut out 12 x 11cm rounds and 12 x 7cm rounds. Place an 11cm round over each muffin hole and press firmly into each hole to line the base and side. Divide the lamb filling among the pastry cases and top with the 7cm rounds, pressing the edges together to seal. Lightly brush the pies with egg wash and cut a small ‘v’ in the top.
Bake for 20 minutes or until golden. Remove from oven and stand for 5 minutes before turning out. Serve lamb pies warm with tomato sauce.
Photography by John Laurie.
To make filling, heat oil in a large frying pan over medium heat, add onion and cook, stirring, for 5 minutes or until golden brown. Add garlic, cook for a further minute, then add lamb and cook, stirring, for 5 minutes or until browned. Add tomatoes, tomato paste, 250ml (1 cup) stock, Worcestershire sauce and mustard, bring to the boil, stirring continuously, then reduce heat to a simmer. Cook, stirring occasionally, for 15 minutes or until almost all the liquid is absorbed. Stir in thyme. Combine remaining 60ml (¼ cup) stock with cornflour and add to meat mixture. Cook, stirring, for 2 minutes or until mixture is thickened. Season with salt and pepper, remove from heat and cool.
Preheat oven to 190°C. Remove pastry from fridge and rest at room temperature for 10 minutes. Lightly grease a 12-hole (60ml/¼ cup) muffin pan. Whisk together egg yolk and 1 tbsp water in a small bowl and set aside.
Roll out pastry on a lightly floured work surface until 3mm thick, then cut out 12 x 11cm rounds and 12 x 7cm rounds. Place an 11cm round over each muffin hole and press firmly into each hole to line the base and side. Divide the lamb filling among the pastry cases and top with the 7cm rounds, pressing the edges together to seal. Lightly brush the pies with egg wash and cut a small ‘v’ in the top.
Bake for 20 minutes or until golden. Remove from oven and stand for 5 minutes before turning out. Serve lamb pies warm with tomato sauce.
Photography by John Laurie.