Lamb Muffin Pies

These Lamb Muffin Pies are delicious and quick and easy to put on the table using your leftover roast Lamb!

These Lamb Muffin Pies are delicious and quick and easy to put on the table using your leftover roast Lamb!

19

serves
18
time needed
prep cook
ingredients
8
difficulty
Medium
rating (click to rate)
3.7 based on 20 ratings, click to rate

Ingredients

  • 2 cups Lamb (cooked) diced (we used left over roast lamb)
  • 2 Bacon Rashers Diced
  • 1/4 cup Gravox
  • 1 1/2 cups Water
  • 1 tbsp Worcestershire Sauce
  • 3/4 cup Cheese (grated)
  • 6 Sheets Of Puff Pastry
  • 1 Egg


Method

  1. Pre heat oven to 180 degrees. Grease muffin tins with butter.
  2. Heat fry pan and add bacon, lightly fry (no oil needed) until just browned and remove from heat.
  3. Place gravox in saucepan and slowly add water, whisk until smooth. Heat saucepan and continue to whisk until thickens, add Worcestershire sauce.
  4. Add lamb and bacon into gravy and stir through. Cut circles out of puff pastry using cookie cutter or large glass.
  5. Press pastry circles into greased muffin tin, then add 1 heaped tablespoon of meat and gravy, top with 2 teaspoons of grated cheese.
  6. Place pastry lid on and brush with egg.
  7. Bake in oven for 25 minutes until golden brown.

Notes

Recipe Hints and Tips:

  • Lamb Muffin Pies are suitable for freezing for up to 6 months or keep refrigerated for up to 3 days in an airtight container.

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