This recipe for Lamb and Mint Sauce Mini Pies is perfect for when you are having guests around.
300g slow cooker spiced lamb (from this recipe is ideal)
2 sheets of shortcrust pastry, thawed
1 sheet of puff pastry, thawed
Butter for greasing tin
1 egg, beaten for egg wash
1/2 cup chopped fresh mint leaves (about 1 bunch)
8 tablespoons caster or superfine sugar
1/4 cup boiling water
1/3 cup white wine vinegar
First make the mint sauce as the lamb is already cooked. In a jug, measure out the sugar and water and stir to dissolve the sugar. Add the mint leaves and white wine vinegar and allow to sit for 10-15 minutes-you can use this time to thaw out the pastry and preheat the oven.
Preheat the oven to 225C/437F. Allow the pastry to come to room temperature.
Butter a muffin tray (round or whatever shape you like) and with a small, sharp knife, cut up the shortcrust pastry into shapes to fit in the tin and line the bottom of the tin with the pastry
Fill with the lamb meat and then top with the mint leaves from the sauce spooning a bit but not too much of the liquid into it (about a teaspoon should fine and it should be soaked up in the meat).
Cut the puff pastry to fit on top of the pies.
With a pastry brush, brush one side of the pie with egg wash and place it egg wash side down and then gently seal the edges of the pie.
To make the crimp marks, simply press gently with a fork. Bake for 20 -25 minutes until golden brown on top and make sure the base is cooked too.