Name: Lamb, potato and rosemary pies
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 medium_piece (150g) brown onion, chopped coarsely; 2 clove garlic, chopped finely; 1 tablespoon fresh rosemary, coarsely chopped; 625 gram minced (ground) lamb; 1/2 cup (125ml) dry white wine; 1 cup (250ml) beef or chicken stock; 1 tablespoon lemon rind, finely grated; 2 medium_piece (400g) potatoes, chopped coarsely; 1 (sheet) ready-rolled puff pastry; 1 egg, beaten lightly; Chunky tomato sauce; 5 (450g) large ripe egg (plum) tomatoes, chopped coarsely; 1/4 cup (60ml) brown malt vinegar; 1/4 cup (55g) light brown sugar

Ingredients

1 tablespoon olive oil

1 medium_piece (150g) brown onion, chopped coarsely

2 clove garlic, chopped finely

1 tablespoon fresh rosemary, coarsely chopped

625 gram minced (ground) lamb

1/2 cup (125ml) dry white wine

1 cup (250ml) beef or chicken stock

1 tablespoon lemon rind, finely grated

2 medium_piece (400g) potatoes, chopped coarsely

1 (sheet) ready-rolled puff pastry

1 egg, beaten lightly

Chunky tomato sauce

5 (450g) large ripe egg (plum) tomatoes, chopped coarsely

1/4 cup (60ml) brown malt vinegar

1/4 cup (55g) light brown sugar

Method

1.Place oil in medium heavy-based saucepan, add onion, garlic and rosemary, cook, stirring, until onion is soft. Add lamb, stir until browned. Add wine, stock and rind, bring to a simmer. Add potato, simmer, uncovered, stirring occasionally, about 35 minutes or until potato is tender, season to taste.

2.Meanwhile, make chunky tomato sauce. Combine ingredients in medium saucepan, bring to the boil. Reduce heat, simmer, uncovered, about 25 minutes or until thickened. Cool.

3.Preheat oven to 200°C (180°C fan forced).

4.Divide lamb mixture between four 1¼-cup (310ml) ovenproof dishes. Cut four 12cm (5 inch) rounds from pastry, top dishes with pastry, brush with egg.

5.Bake about 20 minutes or until browned. Serve pies with chunky tomato sauce.

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Ingredients

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