Lamb And Rosemary Pies

1. 1

   Heat 1 tbsp oil in large saucepan over high heat. Cook lamb until browned all over. Remove from pan.

2. 2

   Add remaining oil to pan. Reduce heat to medium and cook onions and garlic, stirring, until onions are soft. Add tomato puree. Cook, stirring, for 1 min. Add wine and bring to a boil. Stir in parsnips, rosemary, stock and lamb. Bring back to a boil then reduce heat and simmer, covered, over low heat for 1 hour. Simmer, uncovered, for 45 mins, or until lamb is tender and mixture thickened. Let cool.

3. 3

   Meanwhile, to make the pastry dough, process flour and butter until crumbly. Add egg yolks and enough cold water to make ingredients just come together. Knead on a lightly floured surface until smooth. Cover and chill for 30 mins.

4. 4

   Preheat oven to 400u00b0F. Grease 6 - 3 inch pie dishes. Divide pastry into 12 portions. Roll 6 portions out on a floured surface and use to line pans. Trim edges. Line pastry with parchment paper and fill with pie weights. Place dishes on a baking tray and bake for 15 mins. Remove paper and weights. Bake for 5 mins, or until pastry is light brown. Let cool for 10 mins.

5. 5

   Roll remaining pastry into small rounds. Sprinkle with extra parsley and rosemary. Gently roll pin over pastry, pressing in herbs and rolling out pastry until large enough to cover pies.

6. 6

   Distribute lamb mixture between pie shells. Top each with herbed pastry lids, pressing firmly onto bases. Trim edges. Brush pastry with egg. Bake for 25 mins, or until golden brown.

* Per serving · 4 servings · Values may vary.