My kids love pastry and while I have struggled to get them to eat the wholemeal homemade version I personally love it. The pastry is smooth and always crisps up beautifully. This recipe makes approximately 8 pies.
Filling
- 600 g lamb cubed ( you can use fresh lamb or leftover roast)
- 1/4 cup wholemeal flour
- 2 tablespoons oil
- 2 cloves garlic
- 2 carrots diced
- 1 onion diced
- 1 sprig fresh rosemary sliced
- 2 tablespoons wholemeal flour (extra)
- 1/2 cup red wine
- 1 cup organic beef stock
If using left over roast lamb skip the first portion of the recipe. Toss lamb in 1/4 cup of flour and season with salt and pepper. Heat oil in a large fry pan and fry off lamb until browned. Remove from pan. Saute garlic, onion, carrot and rosemary until tender. Add 2 tablespoons of flour and fry off until browned. Return lamb to pan and add wine and stock. Simmer until sauce thickens, approximately 15 minutes. Allow to cool in pan.
Pastry
- 2 1/3 cups of wholemeal flour
- 1 cup of cold butter (approximately 250g)
- 1/2 cup cold water
In a food processor mix flour and butter until it forms a bread crumb mixture. Add water and continue to process until forms a ball. Turn pastry out onto a floured bench and gently knead. Allow pastry to rest for 15 minutes in the fridge. Roll out until desired thickness.
I use a pie maker but these are just made just as easily in a muffin pan if you don’t have a pie maker. Enjoy 🙂