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1 Rosemary and Lamb Roast Pies

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Rosemary and Lamb Roast Pies

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Ingredients

20 portion(s)

Pastry

  • 2 portions Shortcrust Pasty, From the EDC
  • 1 egg, lightly beaten for sticking the pastry tops on

Pie Mixture

  • 20 grams olive oil, use in 10 gram incraments
  • 500 grams Lamb rump, diced into 1cm cubes
  • 1 onion
  • 2 clove garlic
  • 125 grams potatoes, diced into 1 cm cubes
  • 125 grams butternut pumpkin, Diced into 1 cm cubes
  • 1 carrot, Diced into 1 cm cubes
  • 65 grams Tomatoe Paste
  • 35 grams gravox
  • 365 grams beef stock
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs rosemary
  • 1 tablespoon cornflour, mixed with 1 tablespoon water
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Recipe's preparation

    Pastry

  1. Prepare pastry as per the EDC recipe and place in fridge while making pie mixture.

  2. Preheat oven 200 degrees

    3. Pie Mixture

  3. Place the Rosemary in the Bowl Speed 6 for 10 sec. Remove from bowl and set aside for later.

     

  4. Place 10 grams of oil in the bowl and heat for 50 sec @ 60 Degrees on speed Gentle stir setting

  5. Add Lamb 3 mins 100 degrees Counter-clockwise operation speed Gentle stir setting. Work the meat with spatula if it gets stuck. Once browned remove from bowl and set aside.

  6. Add Garlic chop on speed 6 for 10 secs. Add quartered Onion and chop for a further speed 5 for 3 secs.

  7. Scrap down the sides of the bowl and add 10 grams of oil to the bowl and saute with no MC in place for 2 mins 100 degrees speed 1.

  8. Add Potato, Carrot and pumpkin heat for 5 Mins 100 degrees Counter-clockwise operation speed 1.

  9. Add tomatoe paste and gravox to the bowl heat for 1 min 100 degrees Counter-clockwise operation speed Gentle stir setting

  10. Return Lamb to bowl add stock and Worcestershire sauce and heat for 5 mins 100 degrees Counter-clockwise operation speed Gentle stir setting. When time is up stir and repeat two more times. 

  11. While mixture is cooking roll out pastry and line enough cupcake trays to make 20 Party Pies with the pastry. Not too thick and then blind bake in oven for 10 mins.

  12. Once the mixture has cooked for 15 mins add the cornflour mix and Rosemary to the bowl and heat for 1 min 100 degree Counter-clockwise operation Speed Gentle stir setting leave mixture to cool.

  13. While mix is cooling roll remainder pastry and cut tops for the party pies.

  14. Once mix has cooled and thickened, spoon into the bases ensuring not to over fill as you will not be able to put the lids on. Use the beaten egg to spreed on the pie lid so that it will stick to the pastry bases. Once all covered use some scissors to cut a small v in lid of the pie so that the steam can escape. Lightly brush some of the egg on the top of the pie to help brown.

  15. Put the trays in the oven and bake for 35 mins or untill the top has browned. Remove from the oven and enjoy.

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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

1. If wanting to make larger pies then the filing ie lamb and veggies dont need to be cut so small.

2. When blind baking the bases I used cup cake cases to put the pastry weights (or rice) in rather then cutting the baking paper to size.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Really enjoyed these!  Used

    Submitted by Shars on 5. May 2015 - 20:33.

    Really enjoyed these!  Used minced lamb and chopped the vegies in the thermie instead of dicing and used prepared puff pastry.  Hubby thought they were great so thanks for sharing.

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  • This pie tasted amazing and

    Submitted by carlya282 on 27. March 2015 - 19:53.

    This pie tasted amazing and the pastry was well made. I love lamb but the flavours are tradtional and delicious

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