Lamb, mushroom and cranberry pies
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Lamb, mushroom and cranberry pies

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<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 30 mins Cook: 30 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
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Ingredients

  • 400g Quality Mark lamb mince
  • 2 onions, diced
  • 1 carrot, diced
  • 80g dried cranberries
  • 100g mushrooms, sliced
  • 20g plain flour
  • 300ml beef stock
  • ½ teaspoon cumin
  • 1 tablespoon thyme
  • 4 sheets puff pastry
  • 2 tablespoons olive oil
  • 1 egg, beaten
  • salt and pepper
  • ¼ bunch coriander, chopped

Method

Pre-heat oven to 180C.
 
Heat the oil in a frypan and add the onions, carrots, thyme and cumin; cook for 2 minutes. Add the minced lamb and cook until browned; sprinkle with flour and stir to dissolve.
 
Add the cranberries, mushrooms and stock and cook for another 5 minutes.Season to taste, then leave to cool.Stir through coriander.
 
Cut medium-size circles of puff pastry using a cutter.Brush the borders of one of the circles with egg, place 2 tbsp mince mixture on another circle and top it with the first circle, pressing the borders with a fork to seal.Repeat with remaining pastry circles and mixture.Brush each pie with egg.
 
Place on a baking tray lined with baking paper and cook for 15-20 minutes.
 
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 483g
Energy kJ (kcal) 4570 (1091)
Protein (g) 31.1
Fat (g) 74.0
Saturated (g)
40.3
Carbohydrate (g) 74.1
Sugars (g)
20.1
Sodium (mg) 712
Iron (mg) 3.3
Zinc (mg) 3.9
Vitamin B12 (ug) 2.3
Vitamin D (ug) N/A
Selenium (ug) 14.4

The puff pastry in this recipe contributes the most energy, fat and carbohydrate. 
  • To make a triangle shape, cut the pastry into squares, add the filling and fold in half to form a triangle, pressing with a fork to seal tightly.

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