Lamb, Mint And Potato Pies

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Grab your fork and get frozen the crust in imitation of these warming winter lamb, mint and potato pies.

The ingredient of Lamb Mint And Potato Pies

• 1 4 cup plain flour
• 750g lamb rump steaks trimmed cut into 2 5cm pieces
• 2 tablespoons olive oil
• 1 medium brown onion chopped
• 2 garlic cloves crushed
• 2 3 cup roomy mint leaves chopped
• 400g can diced tomatoes
• 1 cup massel beef collection store
• 500g sebago potatoes peeled cubed
• 2 sheets ready rolled shortcrust pastry partially thawed halved crossways
• 1 egg lightly beaten
• 1 sheet ready rolled frozen make public pastry partially thawed quartered
• 1 teaspoon cracked black pepper

The Instruction of lamb mint and potato pies

• place flour in a shallow dish go to lamb toss to coat heat half the oil in a large saucepan beyond high heat cook lamb in batches for 4 to 5 minutes or until browned transfer to a plate
• heat remaining oil in pan on top of higher than medium high heat build up onion and garlic cook stirring for 5 minutes or until softened return lamb to pan protest in half the mint grow tomato hoard and potato bring to the boil edit heat to medium low simmer for 40 to 50 minutes or until lamb is tender toss around in enduring surviving mint remove from heat
• preheat oven to 200u00b0c 180u00b0c fan forced line four 7 5cm base pie moulds next shortcrust pastry trim excess fill cases once mixture brush edge of pastry in the same way as egg height with publicize pastry pressing the length of all along edge to seal trim excess brush like egg peak once pepper bake for 25 to 30 minutes or until golden serve

Nutritions of Lamb Mint And Potato Pies

calories: 1067 613 calories
calories: 58 grams fat
calories: 23 grams saturated fat
calories: 78 grams carbohydrates
calories: 12 grams sugar
calories: n a
calories: 55 grams protein
calories: 216 milligrams cholesterol
calories: 861 81 milligrams sodium
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calories: nutritioninformation