These Lamb Muffin Pies are delicious and quick and easy to put on the table using your leftover roast Lamb!
Lamb Muffin Pies
Course: Lamb, Leftovers, Meats, Pastry, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 cups Lamb (cooked)-diced (we used left over roast lamb)
2 number Bacon Rashers-Diced
0.25 cup Gravox
1.5 cups Water
1 tbsp Worcestershire sauce
0.75 cup Cheese (grated)
6 number Sheets of Puff pastry
1 number Egg
Directions
- Pre heat oven to 180 degrees. Grease muffin tins with butter.
- Heat fry pan and add bacon, lightly fry (no oil needed) until just browned and remove from heat.
- Place gravox in saucepan and slowly add water, whisk until smooth. Heat saucepan and continue to whisk until thickens, add Worcestershire sauce.
- Add lamb and bacon into gravy and stir through. Cut circles out of puff pastry using cookie cutter or large glass.
- Press pastry circles into greased muffin tin, then add 1 heaped tablespoon of meat and gravy, top with 2 teaspoons of grated cheese.
- Place pastry lid on and brush with egg.
- Bake in oven for 25 minutes until golden brown.
- 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.
Have your say!