Puff Pastry Pies

Totally ad hoc and made with leftover lamb from a shoulder roast the night before. These spice filled, succulent pies can be tailored to your own taste and fill with a variety of flavours. I've included a recipe option for both a Moroccan and Sunday roast version, however your taste buds like it!

Warming to the body and soul, perfect on a cold day. Full of aromatic ras el hanout and cinnamon but equally replaceable with carrots and potatoes.

Prep time: 15 mins

Cooking: 20 mins, or until the pastry is brown

Ingredients

• Leftover lab shoulder

• 1 small onion

• 2 handfuls of peas

• 200ml lamb gravy or chicken stock (or even better, a combination of both)

• Pre-made puff pastry

For the Moroccan pies:

• 1tsp cumin

• 1tsp ras el hanout

• 1/2 tsp cinnamon

For the Sunday Roast pies:

• 2 carrots, diced into small cubes

• 1 potato, diced into the same sized cubes

Method

1. For the Moroccan pies: brown the onion in a frying pan, then add the spices along with more olive oil.

OR

1. For the Sunday Roast pies: boil the carrots and potato until soft then drain. Brown the onion and transfer into a saucepan along with the carrots and potato.

2. For BOTH, stir the meat into either the vegetables or spice until fully incorporated. Add the gravy/stock mix and the peas. Mix and include some salt or pepper to taste.

3. Meanwhile, roll out the pastry and cut out large circles to fit over small oven-proof bowls.

4. Spoon the filling into the bowls and place the pastry on top, adding pastry decorations if you want!

5. Brush with milk and put into the oven for 20-25 mins until golden brown.

6. Remove and serve with salad or your vegetables of choice.

Happy cooking!