Usk Valley Lamb And Mint Pies

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a large pan, heat the olive oil over medium heat. Add the diced lamb and cook until browned.
3. Add the chopped onion and minced garlic to the pan. Cook until the onion is soft and translucent.
4. Sprinkle the flour over the lamb and onion, stirring to coat the meat evenly.
5. Pour in the beef stock and stir to combine. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to thicken.
6. Stir in the chopped mint, then season with salt and pepper to taste. Remove from heat and let the filling cool slightly.
7. Roll out the puff pastry on a floured surface and cut out 12 circles to fit your pie dishes.
8. Line the pie dishes with the pastry circles, then divide the lamb filling among the dishes.
9. Brush the edges of the pastry with beaten egg, then place the remaining pastry circles on top. Press the edges to seal the pies, then trim off any excess pastry.
10. Brush the tops of the pies with more beaten egg, then use a sharp knife to make a small slit in the center of each pie to allow steam to escape.
11. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is piping hot.
12. Remove from the oven and let the pies cool for a few minutes before serving.