Lamb and rosemary pies

1.Heat half of the oil in a large pan. Cook lamb until browned all over. Remove from pan. Heat remaining oil in same pan. Add onion and garlic. Cook, stirring, until onion is soft.

2.Add the tomato paste. Cook, stirring, 1 minute. Add wine; bring to the boil. Stir parsnip, rosemary, stock and lamb into onion mixture. Bring to the boil. Simmer over low heat, covered, 1 hour. Simmer, uncovered, further 45 minutes, or until lamb is tender and mixture thickened. Season to taste with salt and pepper. Cool.

3.To make pastry: Meanwhile, process the flour and butter until crumbly. Add egg yolks and water. Pulse, until mixture just comes together. Knead the pastry gently on a lightly floured surface until smooth. Press flat into a round. Wrap in plastic. Refrigerate 30 minutes.

4.Preheat oven to 200°C (180°C fan-forced). Grease 6 pie tins (7.5cm base measurement).

5.Divide pastry in half. Divide one half into 6 even pieces. Roll each piece of pastry on a well-floured surface, until large enough to line the tins. Ease 6 rounds into pie tins, press the pastry into sides. Trim edge. Cover the pastry with foil and fill with dried beans or rice; arrange tins on an oven tray. Bake 15 minutes. Remove the foil and beans. Bake further 5 minutes, or until pastry is lightly browned. Cool 10 minutes.

6.Divide remaining pastry into 6 equal portions. Roll each portion on a well-floured surface into small rounds. Arrange fresh herbs on top. Gently roll the pin over the dough, pressing the herbs in. Roll out the dough until large enough to cover tops of pie tins.

7.Divide lamb mixture among pastry cases, top each with herbed pastry. Press pastry top firmly onto the pie base, trim edges. Brush herbed pastry with egg. Bake 25 minutes, or until pastry is golden brown.