Description
These Spring Herb & Garlic Lamb Pies offer a delicious combination of ground lamb, fresh herbs, and colorful vegetables wrapped in flaky pie crust. Perfectly browned and baked to golden perfection, these savory pies are a comforting meal ideal for family dinners or special gatherings.
Ingredients
Scale
Filling
- 1 pound ground lamb
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
Pie Crust and Egg Wash
- 1 package (14 ounces) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pies.
- Sauté Onion and Garlic: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute to release its aroma.
- Cook Lamb: Add the ground lamb to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary to keep the filling from being greasy.
- Add Vegetables and Seasonings: Stir in the diced carrots, peas, chopped rosemary, thyme, salt, pepper, Worcestershire sauce, and tomato paste. Cook together for another 5 minutes until the vegetables are tender and flavors meld. Remove from heat and allow the mixture to cool slightly.
- Prepare Pie Crust Circles: Roll out one refrigerated pie crust on a lightly floured surface and cut it into approximately 6-inch diameter circles. You should get about 6 circles from one crust.
- Fill and Seal Pies: Place about 1/4 cup of the lamb filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges together, crimping with a fork to seal well to prevent filling leakage.
- Brush with Egg Wash: Arrange the prepared pies on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to achieve a beautiful golden finish after baking.
- Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the pies are golden brown and crisp.
- Cool and Serve: Remove the pies from the oven and let them cool for a few minutes before serving to allow the filling to set slightly.
Notes
- You can substitute ground lamb with ground beef or ground turkey if preferred.
- Peas can be fresh or frozen; if frozen, do not thaw before cooking.
- For a crispier crust, chill the filled pies in the refrigerator for 15 minutes before baking.
- Use a fork to crimp edges tightly to prevent filling from leaking during baking.
- Leftover pies can be refrigerated for up to 3 days or frozen for up to 1 month.
- Reheat pies in the oven to retain crispiness rather than using a microwave.
