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Lamb, mushroom and cranberry pies
Prep: 20 mins
Cook: 30 mins
Serves 4
Excellent source of iron
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Ingredients
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Method |
Nutrition Information Per Serving
Serving size: 483g| Energy kJ (kcal) | 4570 (1091) |
| Protein (g) | 31.1 |
| Fat (g) | 74.0 |
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Saturated (g)
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40.3 |
| Carbohydrate (g) | 74.1 |
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Sugars (g)
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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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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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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.