chef Adam Moore Irish Hand Pies with Australian Lamb
- Prep 10Min
- Cook 40Min
- Style
- Meat Lamb
- Cut Shoulder
- Serves 16
Irish Hand Pies with Australian Lamb
Ingredients
Ingredients :
1
tablespoon Olive Oil
1
clove Garlic, minced
2
cups Sweet Onion, diced
½
cup Carrot, diced
½
cup Celery, diced
½
cup Parsnip, diced
½
cup Fennel, diced
1
cup Potato, peeled, diced
1
½ cups Green Cabbage, shredded
1
pound Australian Ground Lamb
1
teaspoon Fresh Thyme, chopped
1
tablespoon Worcestershire Sauce
3
tablespoons Tomato Paste
1
cup Guinness
1
tablespoon Kosher Salt
2
teaspoons Black Pepper
1
sheet Puff Pastry, rolled thin
Beaten
Egg, as needed for brushing
Preparation
Method :
Preheat
oven to 400F
In a
large skillet, over medium heat, add oil, garlic, onion, carrot, celery,
parsnip, fennel, potato and cabbage. Cook for 15 minutes or until vegetables
are slightly softened. Add lamb and cook until browned
Next,
add thyme, Worcestershire and tomato paste. Continue to cook until tomato paste
turns a golden color- about 5 minutes. Add Guinness and cook until the liquid
evaporates. Season with salt and pepper and refrigerate until chilled
Meanwhile,
roll out puff pastry and cut into 4” x 4” squares. Place chilled meat mixture
in the center and brush the edges with beaten egg, fold over to form a triangle
and press edges together with a fork. Brush tops of pies with more beaten egg
and place on a non-stick baking sheet
Bake for
10-15 minutes, or until golden brown. Serve immediately
