Lamb, Rosemary and garlic pie

PAS VORYge headerPIES .....

Makes 8

INGREDIENTS

2 tablespoons olive oil

600g lamb leg, cut into 2cm dice

2 tablespoons, plain flour

1 small onion, finely chopped

4 garlic cloves, crushed

32 sprigs fresh rosemary, picked

1 carrot, diced

1 tablespoon tomato paste ¼ cup red wine

1½ cups chicken stock

2 sheets short crust pastry, thawed

2 sheets puff pastry, thawed

1 tablespoon poppy seeds

METHOD

1.Heat half the oil in a large non-stick frying pan over medium heat. Toss lamb in flour, shaking off excess and cooking in small batches for 3-4 minutes or until browned. Continue with remaining lamb and flour. Spoon onto a plate and set aside.

2.Add remaining oil to the same pan and cook onion, garlic, rosemary and garlic until onion has softened. Stir in tomato paste and cook for 1 minute.

3.Add wine and allow to simmer, stirring continuously, for 2 minutes. Return lamb to pan along with chicken stock. Cover and reduce heat to low and simmer for 45 minutes. Remove lid and simmer

a further 15 minutes or until lamb is tender and sauce has thickened. Season to taste and cool completely.

4.Preheat the pie maker until the ‘Ready’ light illuminates.

5.Prepare the pastry bases and tops. Use L cup of filling per pie. Sprinkle each pie with poppy seeds.

6.Close the lid and cook for 6-9 minutes or until golden brown.

7.Remove the pies with a plastic heat proof spatula and cool slightly.

Pork, fennel and parsnip pie

Makes 8

INGREDIENTS

2 tablespoons olive oil

1 onion, chopped

2 garlic cloves, crushed

1 baby fennel, trimmed and finely sliced

2 small parsnips, peeled and chopped

600g pork mince

2 tablespoons plain flour

1 cup chicken stock

2 tablespoons chopped parsley

Salt and freshly ground white pepper 2 sheets short crust pastry, thawed 2 sheets puff pastry, thawed

METHOD

1.Heat oil in a large frying pan over medium heat and cook onion, garlic, fennel and parsnips over medium heat for 10 minutes or until softened.

2.Increase heat to medium high heat and add mince in batches, stirring continuously, until meat is browned and crumbly.

3.Add flour and mix well to coat. Gradually stir in stock; reduce heat and simmer for 15-20 minutes or until meat and vegetables are cooked and sauce has thickened. Allow to cool.

4.Preheat the pie maker until the ‘Ready’ light illuminates.

5.Prepare the pastry bases and tops. Use L cup of filling per pie.

6.Close the lid and cook for 6-9 minutes or until golden brown.

7.Remove the pies with a plastic heat proof spatula and cool slightly.