LAMB MINCE PIE
by
DEZI MADAFFERI
INGREDIENTS
Serves 4
700g coarse grade Farm 88 Lamb mince
2 garlic Cloves
1 medium brown onion
1tsp chicken stock powder
1 leek
225g frozen peas
1 carrot
3 tbsp Heinz Traditional Gravy
250ml boiling water
Splash sweet red wine
2 tbsp cornflour
60mL cold water
Salt and cracked black pepper
10 sheets filo pastry
30g nutter
3 tbsp olive oil
1 tsp sumac
Click the video below to watch the full recipe.
METHOD
Preheat oven to 200°c
Grate Garlic cloves and dice the Onion
Peel and dice the Carrot
Clean and slice Leek into rounds
Sauté Onion and garlic for two minutes on low-medium heat
Add the mince and season with salt, pepper, stock powder and wine.
Brown on medium heat and cook off the wine.
After 3 minutes add the Carrots, Peas and Gravy
Add Gravox Powder and boiling water into a heatproof jug and mix well to combine
In a small bowl add the Cornflour and cold water, mix well and add to mince mixture.
Turn heat down low and simmer for approx 1 minute before taking off the heat
In a small saucepan melt butter
Lay Filo pastry down and use a pastry brush and butter sheets
Scrunch each sheet and top the mince mixture
Drizzle with olive oil a sprinkle of Sumac
Bake for 20 minutes until the top is golden