Portly Cooks | Leftover Hot Crust Pastry Minted Lamb Pies

Leftover Lamb Pies

Here’s an answer for what to do with your leftover lamb. Who doesn’t love a good pie?

  • 220g Lard
  • 200ml Water
  • 500g Plain Flour
  • 250g Leftover Lamb (Shoulder/Leg/Belly… even Chop)
  • 50ml Leftover Gravy
  • 1 Egg (beaten)

It’s fairly simple really. In a saucepan bring the water to the boil and then melt the lard into it. In a bowl measure out the flour and then once the lard has melted, make a well in the flour and pour the lard water into it. With a wooden spoon mix together until it forms a dough. Knead a little with your hands then portion the dough into a 6 pan muffin tin.

Form the pastry case with your hands and leave to one side. Next, chop the lamb into small dice shapes and add the gravy. Mix together in a bowl and then portion out into the pastry cases. You may have some left over, but don’t worry.

Roll out the remaining dough and use a pastry cutter to make the lids. Try to roll the pastry to the same thickness as the dough in the muffin pan. Again don’t worry if it isn’t because…. Rustic right? Put the tops on and do you best to crimp the lid to the crust.

Bake in a 180c oven for 20 minutes. Take out and glaze with the egg then bake for a further 20 minutes before taking out and leaving to cool. Now you have some bitesize homemade lamb and gravy pies for your lunch!

PG

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