You will need:
- 2 tsp olive oil
- 1 brown onion, chopped
- 4 cloves garlic, thinly sliced
- 2 Tbsp fresh rosemary leaves, finely chopped
- 1 Tbsp mint jelly
- Salt and pepper to season
- 500g lamb mince
- 1 Tbsp tomato paste
- ½ cup water
- 1 Tbsp corn flour
- 1 Tbsp water, extra
- 4 sheets ready-rolled frozen puff pastry, thawed
Let's make it:
Step 1:
Heat the oil on medium heat in a large saucepan or frying pan.
Step 2:
Add the onion and garlic, cook for 2 minutes, add the rosemary and mint jelly and cook a further 1 minute.
Step 3:
Add the lamb to the pan and brown for 5 to 7 minutes, stir through the tomato paste and cook a for another 1 minute.
Step 4:
Pour in the ½ cup water and stir well through the pie filling. Add the combined corn flour 1 tablespoon water and cook until filling has thickened. Remove from heat.
Step 5:
Preheat the Sunbeam Pie Magic®. Cut out the base and top from the pastry sheets, using the Pie Maker cutter.
Step 6:
Place the pastry base into the pre heated Pie Maker. Carefully scoop ½ cup of the pie filling into the pie cavity. Place the pastry top over the filling. Repeat the same process until the Pie Maker is full.
Step 7:
Cook the pies until golden brown, approximately 8 minutes. Serve whilst hot or cool down and freeze for up to 6 months.