Cooking Directions
Makes: 4 individual pies
Heat the oil in medium flameproof casserole. Fry the lamb and onion until the meat has browned and the onion is becoming tender. Add the tomato purée, apricots, stock and Worcestershire sauce. Bring to the boil, cover with a lid and simmer for 1 hour. Add the leek and Mint Jelly and cook for a further 5 mins.
Divide the mixture between 4 individual pie dishes (approx. 5 inch diameter) and chill for about an hour. Preheat oven to 220ºC/430ºF/Gas mark 7.
Cut the pastry into 4 equal pieces and roll each out on a lightly floured work surface to a rectangle large enough to drape over the top of the pie dish. Brush the rim of the dish with a mixture of egg yolk and milk. Cut a 1cm strip of pastry and place around the dampened rim of the dish. Brush the pastry with the egg yolk mixture then place the pastry lid over the top and pinch the two layers of pastry together. Make a slit in the centre of each pie for the steam to escape. Bake for 25 –30 mins until risen and golden brown.
Serve hot with new potatoes and freshly steamed vegetables.
Ingredients
- 1 tbsp sunflower oil
- 400g cubed lean leg of lamb
- 1 onion, chopped
- 2 tbsp tomato purée
- 100g dried apricots, chopped
- 500ml lamb stock
- 2 tbsp Worcestershire sauce
- 1 large leek, sliced
- 2 tbsp Tracklements Fresh Mint Jelly
- 375g chilled puff pastry
- 1 egg yolk
- dash milk
