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