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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Allow the meat filling to gently simmer for 10 minutes, reducing liquid and marrying ingredients, then transfer to a cooling surface.
- Prepare the pastry by transforming cold butter into flour and salt using a pastry cutter, creating a texture reminiscent of coarse breadcrumbs.
- Carefully introduce ice water, gently combining until the dough coheres without excessive manipulation, then encase in plastic wrap and refrigerate for 30 minutes.
- Warm the oven to 375°F and roll the chilled dough on a flour-dusted surface, achieving a delicate 1/8-inch thickness.
- Craft circular dough sections large enough to line small pie tins or muffin cavities, pressing carefully into each space.
- Generously distribute the cooled lamb mixture into pastry shells, maintaining a small border at the top.
- Construct pie tops using additional dough circles, positioning them over the filling and crimping edges to create a secure seal.
- Apply a lustrous egg wash to the pie tops, ensuring a golden, appetizing appearance.
- Bake in the preheated oven for 25-30 minutes until the pastry transforms into a crisp, golden-brown masterpiece.
- 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