Buttery Flaky Mini Lamb Pies with Rosemary Recipe – Homemade Joy

Golden, buttery lamb pies whisper comfort and warmth in every delicate bite.

Crisp pastry shells cradle tender meat seasoned with fragrant rosemary.

Mediterranean traditions inspire these miniature delights that melt on your palate.

Rustic yet elegant, each small pie tells a story of culinary craftsmanship.

Delicate layers of pastry embrace succulent lamb, creating a symphony of textures.

Subtle herbs dance through rich meat, promising an unforgettable taste experience.

Let these irresistible mini pies become the star of your next gathering.

Why Buttery Flaky Mini Lamb Pies With Rosemary Feel So Special

• Savor Gourmet Comfort: Mini lamb pies deliver restaurant-quality flavors right in your kitchen, transforming simple ingredients into a luxurious meal that feels special.
• Master Culinary Skills: This recipe offers an approachable cooking experience for home chefs of all levels, teaching techniques like pastry making and meat preparation with clear, manageable steps.
• Perfect Party Pleaser: These bite-sized pies make fantastic appetizers or main course for gatherings, impressing guests with their elegant presentation and rich, aromatic rosemary-infused lamb filling.
• Customize with Ease: The recipe welcomes personal twists by allowing variations in meat seasoning, herbs, or even exploring alternative proteins to suit different taste preferences and dietary needs.

What You’ll Need For Mini Lamb Pies With Rosemary

• Ground Lamb: A tender and flavorful meat that creates the rich core of these mini pies.

• Onions, Garlic: Provide a foundational depth of flavor and aromatic base for the lamb filling.
• Rosemary: A fragrant herb that adds earthy and woody notes to complement the lamb.
• Salt, Black Pepper: Essential seasonings that enhance the natural taste of the meat.

• Tomato Paste: Adds richness and a slight tangy depth to the meat mixture.
• Beef Stock: Creates moisture and helps develop a more complex flavor profile in the filling.

• All-Purpose Flour: The primary structure for creating a tender and flaky pie crust.
• Cold Butter: Ensures a light, crispy texture and adds richness to the pastry.
• Ice Water: Helps bind the pastry dough without developing too much gluten.

• Egg: Used for creating a golden, glossy finish on the pie tops.

• Olive Oil: Used for sautéing the aromatics and initiating the cooking process.

Steps To Make Buttery Flaky Mini Lamb Pies With Rosemary

Step 1: Sauté Aromatic Base

Heat olive oil in a skillet over medium heat. Add onions and garlic, cooking until they become soft and translucent, releasing their delightful flavors.

Step 2: Brown the Lamb

Introduce ground lamb into the skillet, breaking it into small, delicate crumbles. Cook until the meat transforms into a rich, deep brown color with no pink remaining.

Step 3: Create Flavor-Packed Filling

• Chopped fresh rosemary
• Salt
• Black pepper
• Tomato paste
• Beef stock

Stir thoroughly to create a harmonious mixture that will make taste buds dance.

Step 4: Simmer and Cool Filling

Let the meat mixture simmer gently, allowing the liquids to reduce and flavors to marry perfectly.

Remove from heat and let the filling cool completely.

Step 5: Prepare Flaky Pastry Dough

Combine flour and salt in a large bowl.

Cut cold butter into the mixture using a pastry cutter or food processor until it resembles coarse, crumbly texture.

Step 6: Form Pastry Dough

Slowly add ice water, mixing until the dough comes together into a smooth ball.

Be careful not to overwork the dough. Wrap in plastic wrap and chill in the refrigerator for half an hour.

Step 7: Prepare for Baking

Warm the oven to 375°F. Roll out the chilled dough on a generously floured surface until it reaches a delicate 1/8-inch thickness.

Step 8: Shape Pie Shells

Cut dough into circles that will perfectly line small pie tins or muffin cups. Gently press the dough into each cavity, creating beautiful little vessels.

Step 9: Fill Pie Shells

Spoon the cooled lamb mixture into the pastry shells, leaving a small border at the top to prevent overflow.

Step 10: Top and Seal Pies

Create pie tops by cutting additional dough circles.

Place them over the filling and carefully crimp the edges to create a perfect seal.

Step 11: Add Golden Finish

Brush the pie tops with beaten egg wash, which will give them a stunning, glossy golden appearance.

Step 12: Bake to Perfection

Slide the pies into the preheated oven and bake for 25-30 minutes. Watch for a beautiful golden-brown crust that promises crispy, flaky deliciousness.

Step 13: Rest and Serve

Allow the pies to rest for 5-10 minutes after baking. This crucial step helps the filling set and prevents burning, ensuring a perfect culinary experience.

Tips To Perfect Mini Lamb Pies With Rosemary

• Choose high-quality ground lamb for richer, more intense flavor and better texture in your mini pies.
• Chill pastry dough thoroughly to ensure maximum flakiness and prevent shrinkage during baking.
• Let meat filling cool completely before adding to pastry shells to maintain crisp bottom crust and prevent soggy bottoms.
• Consider using fresh rosemary for a more vibrant, aromatic herb profile that elevates the overall taste of the pies.
• Swap ground lamb with ground beef or turkey for alternative protein options that work equally well in this recipe.

New Takes On Mini Lamb Pies With Rosemary

• Moroccan Spiced Lamb Pies: Replace rosemary with ras el hanout, add cumin, cinnamon, and a pinch of harissa for a North African flavor profile.
• Greek-Inspired Lamb Pies: Mix in crumbled feta, chopped kalamata olives, and dried oregano for a Mediterranean twist.
• Lamb and Mint Pies: Incorporate fresh chopped mint leaves and a touch of green peas into the filling for a classic British-style combination.
• Vegetarian Alternative: Swap lamb with lentils, mushrooms, and root vegetables, keeping the same pastry and herb techniques for a hearty plant-based version.

What Goes Well With Mini Lamb Pies With Rosemary

• Pair with Full-Bodied Red Wine: Robust Cabernet Sauvignon or Syrah perfectly complement the rich, meaty lamb flavors, cutting through the buttery pastry with their tannic structure.
• Serve with Fresh Mediterranean Salad: Crisp cucumber, tomato, and herb salad dressed in lemon vinaigrette provides a bright, zesty contrast to the dense, savory pie filling.
• Match with Herbal Accompaniment: Mint yogurt sauce or tzatziki creates a cool, creamy counterpoint to the warm, spiced lamb, enhancing the rosemary's aromatic notes.
• Elevate with Robust Craft Beer: Dark porter or amber ale with malty undertones echoes the depth of the lamb, creating a harmonious and satisfying flavor experience.

How To Store Mini Lamb Pies With Rosemary Like A Pro

• Refrigerate: Store cooled lamb pies in an airtight container for up to 3-4 days. Wrap each pie individually in plastic wrap to maintain freshness and prevent moisture absorption.
• Freeze: Place completely cooled pies in freezer-safe containers or freezer bags. Seal tightly, removing excess air. Frozen pies will keep well for 2-3 months without losing quality.
• Reheat from Refrigerator: Warm pies in preheated oven at 350°F for 10-15 minutes. Ensure internal temperature reaches 165°F for food safety. Cover with foil to prevent excessive browning.
• Reheat from Frozen: Thaw overnight in refrigerator, then reheat in oven at 350°F for 15-20 minutes.

Mini Lamb Pies With Rosemary FAQs You’ll Want

• What type of ground meat works best for these mini lamb pies?

Ground lamb is ideal, but you can substitute with ground beef or a mix of lamb and beef for similar rich flavors and texture.

• How do I prevent my pastry from becoming soggy?

Ensure the lamb filling is completely cooled before adding to the pastry and avoid overfilling the pie shells to maintain a crisp crust.

• Can I make these mini pies in advance?

Yes, you can prepare the filling and pastry dough a day ahead. Assemble and bake the pies just before serving for the freshest taste and crispiest crust.

• Is rosemary essential to the recipe?

While rosemary adds wonderful depth, you can substitute with thyme or oregano if needed, or use a blend of dried herbs to maintain the savory profile.

Buttery, Flaky Mini Lamb Pies with Rosemary Recipe

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4.8 from 34 reviews

• Total Time: 1 hour 5-10 minutes
• Yield: 8 1x

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Description

Savory mini lamb pies with rosemary bring rustic Mediterranean charm to your dinner table. Crisp pastry embraces tender spiced lamb, promising a delightful culinary journey that transports you straight to Greek hillsides with each delectable bite.

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Ingredients

Scale 1x2x3x

Meat and Protein:

• 1 pound (1 lb) ground lamb
• 1 tablespoon fresh rosemary, chopped
• 2 cloves garlic, minced

Vegetables and Aromatics:

• 0.5 cup diced onions
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Pastry and Liquid Ingredients:

• 2 cups all-purpose flour
• 1 cup unsalted butter, cold
• 0.25 cup ice water
• 0.5 teaspoon salt
• 1 large egg (for egg wash)
• 2 tablespoons olive oil
• 0.25 cup beef or lamb stock
• 1 tablespoon tomato paste

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Instructions

1. Heat olive oil in a skillet over medium temperature, sautéing onions and garlic until they become translucent and release their aromatic essence, roughly 3-4 minutes.
2. Introduce ground lamb into the skillet, methodically breaking it into delicate crumbles and cooking until thoroughly browned with no trace of pink, approximately 7-8 minutes.
3. Infuse the lamb mixture with finely chopped rosemary, season with salt and pepper, then blend in tomato paste and beef stock, stirring to create a harmonious flavor profile.
4. Allow the meat filling to gently simmer for 10 minutes, reducing liquid and marrying ingredients, then transfer to a cooling surface.
5. Prepare the pastry by transforming cold butter into flour and salt using a pastry cutter, creating a texture reminiscent of coarse breadcrumbs.
6. Carefully introduce ice water, gently combining until the dough coheres without excessive manipulation, then encase in plastic wrap and refrigerate for 30 minutes.
7. Warm the oven to 375°F and roll the chilled dough on a flour-dusted surface, achieving a delicate 1/8-inch thickness.
8. Craft circular dough sections large enough to line small pie tins or muffin cavities, pressing carefully into each space.
9. Generously distribute the cooled lamb mixture into pastry shells, maintaining a small border at the top.
10. Construct pie tops using additional dough circles, positioning them over the filling and crimping edges to create a secure seal.
11. Apply a lustrous egg wash to the pie tops, ensuring a golden, appetizing appearance.
12. Bake in the preheated oven for 25-30 minutes until the pastry transforms into a crisp, golden-brown masterpiece.
13. Rest the pies for 5-10 minutes before serving, allowing the filling to stabilize and preventing potential mouth burns.

Notes

• Swap ground lamb with ground beef or turkey for a different protein profile that still delivers rich, hearty flavor.
• Use gluten-free flour blend to transform this recipe into a celiac-friendly version without compromising the pastry’s delicate texture.
• Enhance meal prep efficiency by preparing filling and pastry dough a day ahead, storing separately in refrigerator to save time during cooking.
• For vegetarian adaptation, replace lamb with lentils, mushrooms, and root vegetables, maintaining the pie’s savory essence and comforting appeal.

• Prep Time: 40 minutes
• Cook Time: 25-30 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 410
• Sugar: 1 g
• Sodium: 360 mg
• Fat: 30 g
• Saturated Fat: 14 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 13 g
• Cholesterol: 80 mg