Australian Spiced Lamb & Mushroom Hand Pies

By Jason Skrobar

Prev Recipe Next Recipe

Let us know what you think Please fill out this brief survey to help us understand how we can improve your experience

Perfectly spiced, these hand pies are filled with lamb, mushrooms and spinach.

YIELDS

1H 30 Mins

Ingredients

2 tablespoons unsalted butter
1 small yellow onion, minced
2 cloves of garlic, finely minced
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon chilli flakes
453g ground Australian lamb
230g mixed wild mushrooms, roughly chopped
1 cup passata
2 handfuls of baby spinach
1/4 cup chopped fresh herbs; parsley, rosemary and thyme
2 packages of frozen puff pastry, thawed (4 sheets)
1 large egg, beaten

Directions

Melt the butter in a large skillet over medium-high heat. Add onion and sauté until softened, about five minutes. Add garlic and continue to sauté for one more minute. Season with salt and pepper, stir, add tomato paste, oregano and chilli flakes and continue to cook for another minute. Add lamb and cook, mixing frequently, for about two minutes and then add the mushrooms. Carry on cooking, frequently stirring, until the mushrooms have cooked, five minutes. Stir in the passata and mix until thoroughly combined. Sprinkle in the spinach and mix until the spinach has wilted into the mixture. Remove from heat and mix in the fresh herbs. Set aside and let the mixture cool.
Preheat oven to 400°F, place the racks on the bottom and top thirds of the oven and line two baking sheets with parchment paper.
Lightly flour a work surface and roll out a sheet of puff pastry into a 12-inch square. Using a five-inch round cookie cutter, cut out four rounds. Add about one-third of a cup of the cooled filling to the centre of one of the rounds and brush the edges with the beaten egg. Place another round on top and crimp the edges to seal; you can either use your fingers to crimp and seal or use the tines of a fork. Add unbaked pies to the prepared baking sheets and repeat with the remaining sheets of puff pastry and filling. Brush the pies with beaten egg and bake, switching the baking sheets halfway through the bake for 25 to 30 minutes or until deeply golden brown.
Remove from the oven and let the pies cool for about five minutes before diving in. Enjoy!

Follow Jason Skrobar: