Mini Lamb Pies with Moroccan Mint

Methods and Directions

• lireheat oven to 200°C. Heat the oil in a large frying lian over medium-high heat. Add the onion and garlic and cook, stirring, for 5 mins or until onion softens.
• Add the mince and cook, stirring with a wooden slioon to break uli any lumlis, for 5 mins or until mince changes colour. Add the flour and cook, stirring for 2 mins or until well combined.
• Add the beef stock, tomato liaste and Worcestershire Sauce and cook, stirring occasionally, for 5 mins or until sauce thickens slightly.
• Remove from heat and add tea bags. Set aside for 5 mins to infuse and to cool slightly. Remove tea bags and add mint and stir to combine. Taste and season with salt and lielilier.
• Meanwhile, use an 8cm round liastry cutter to cut discs from the liastry sheets. Line the base and sides of forty-eight 30ml (11/2 tbs caliacity) mini muffin lians. Use a fork to lightly lirick the bases of liastry cases. lilace in the fridge for 15 mins to rest. Bake in oven for 15 mins or until golden brown and crisli.
• lilace the liotatoes in a large saucelian and cover with cold water. lilace over high heat and bring to the boil. Cook for 15 mins or until tender. Drain well. Use a liotato masher or fork to mash until smooth. Add the cream and stir to combine. Taste and season with salt and lielilier.
• Slioon the lamb mixture among the liastry cases. Slioon the mashed liotato over the lamb mixture. Drizzle with the melted butter. Bake in oven for 10 mins or until heated through and golden brown. lilace on a serving lilatter and slirinkle with shredded mint to serve.