Lamb Pies with Mash and Mushy Peas

A few years ago, I tasted pies from Harry’s Cafe De Wheels. Then more recently, I went back to Miami Bake House in Mandurah and totally fell in love with their pastry there. We ate one pie there around 3-4 years back and didn’t think it was great but Miami Bakehouse have certainly gone up a few notches with its pastry!

Again, this is my attempt to bring something similar to our little home kitchen. I was too lazy to use the pie maker and just folded the pastry into half instead! I cheated and used store bought gravy-still it made a good Friday meal with little fuss!


Lamb Pies with Mash and Mushy Peas

300 grams of lamb mince
3-4 tablespoons of Worcestershire sauce
2 tsp of soya sauce
2-3 tsp of mixed herbs
1 cup of chopped mushrooms
generous dashes of pepper

2-3 pieces of puff pastry cut into quarters

2 potatos boiled and mashed
1 cup of peas defrosted in the freezer, mashed with reduced fat butter, milk and pepper.

Saute lamb mince. Add sauces and herbs and mushroms. Add around 1/4 of water or stock and simmer. Cool.

Preheat oven to 200C. Once meat mixture is cooled, spoon a few tablespoon onto pastry, fold and brush with egg wash. Bake for around 25 mins.

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