The slightly gamey nature of lamb gives these pies an added depth of flavor and balances the richness of the puff pastry. This is an ideal appetizer for entertaining since everything can be assembled ahead of time and popped into the oven when guests arrive. Learn how to make Mini Lamb Pies with these simple steps.
Makes 20 to 22 pieces
Active Time – 45 minutes, Cooking Time – 15 minutes
Ingredients
2 frozen puff pastry sheets, such as Pepperidge Farm
3 tablespoons unsalted butter
1 medium yellow onion, diced small
2 carrots, peeled and diced small
1 stalk celery, diced small
½ teaspoon red chili flakes
1 tablespoon tomato paste
½ tablespoon fresh thyme leaves
¾ lb. ground lamb
1 tablespoon fresh lemon juice
1 egg plus 1 tablespoon water, beaten
Salt and pepper
How To Make Mini Lamb Pies
Defrost puff pastry sheets according to the directions on the package. Preheat oven to 425˚ F.
Melt butter in a sauté pan over medium heat. Add onion and carrots, season with salt and pepper, and cook for 7 minutes, until soft. Add celery and cook for another 3 to 4 minutes. Then add chili flakes, thyme leaves, and tomato paste. Cook for 2 minutes until the paste is slightly caramelized. Next add lamb, season with salt and pepper, and cook until just brown, 4 to 5 minutes. Remove from heat and add lemon juice.
Using a 3-inch cookie cutter, cut dough into individual round segments. Place a heaping spoonful of filling into the center of each segment, leaving a ½-inch border on the outside, then fold in half. Crimp the edges of the pie with a fork and be sure to seal. Brush with egg wash. Form additional pies in the same manner.
Place pies on a baking sheet lined with parchment paper and bake in the oven for 12 to 15 minutes, until golden brown or light and puffy.
