Lamb Mince and Thyme Hand Pies
Seasoned lamb mince and fresh thyme are wrapped in flaky pastry and baked into hand-held pies that are sturdy enough to eat on the go. The filling is cooked quickly on the stovetop before being folded into the pastry, keeping the total time manageable. These are a solid option for a packed lunch or a casual weeknight dinner.
Equipment
- Baking sheet
- Rolling Pin
- Sauté pan
- Pastry Brush
- Cooling rack
Ingredients
- 1 pound lamb mince ideally from a reputable butcher for quality
- 2 tablespoons olive oil extra virgin for enhanced flavor
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves only, finely chopped
- 1 cup peas fresh or thawed frozen peas
- 1 large egg beaten for egg wash
- 1 package store-bought puff pastry thawed as per package instructions
- 1 teaspoon salt to taste
- 1 teaspoon freshly ground black pepper
Instructions
Prepare the Filling:
- In a sauté pan over medium heat, add olive oil. Once shimmering, add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and aromatic, about 3-4 minutes.
- Add the lamb mince, breaking it apart with a wooden spoon. Cook until browned, ensuring all pink hues have disappeared, approximately 6-8 minutes.
- Stir in the chopped thyme leaves, peas, salt, and black pepper. Reduce the heat slightly and let the mixture meld for an additional 2 minutes. Remove from heat, and set aside to cool slightly.
Assemble the Hand Pies:
- Preheat the oven to 400°F (200°C). On a floured surface, roll out the puff pastry to about 1/8 inch thickness. Cut into 8 rectangles.
- Spoon a generous amount of the lamb mixture onto one half of each rectangle, leaving room at the edges to seal. Brush edges with the beaten egg, fold the pastry over to enclose the filling fully, and press edges with a fork to seal securely.
Bake the Hand Pies:
- Place assembled pies on a baking sheet lined with parchment paper. Brush the tops with the remaining egg wash for that perfect golden crust.
- Bake in the preheated oven for 20 minutes or until the pastry is crispy and golden brown. Transfer to a cooling rack for a few minutes before serving.
Notes
- For added flavor, consider adding a sprinkle of smoked paprika to the lamb mixture.
- If you wish to prepare components ahead of time, the filling can be made a day in advance and refrigerated.
Nutrition
Calories: 1119kcalCarbohydrates: 64gProtein: 32gFat: 82gSaturated Fat: 25gPolyunsaturated Fat: 9gMonounsaturated Fat: 43gTrans Fat: 0.01gCholesterol: 129mgSodium: 975mgPotassium: 488mgFiber: 5gSugar: 4gVitamin A: 373IUVitamin C: 18mgCalcium: 60mgIron: 6mg
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