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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I came up with this one weekend when I was trying to use up some items from the freezer. They were so good that we have them often. I have fairly small pie tins, so yield will depend on the size of your tins. These freeze really well. Ingredients:
6 sheets puff pastry |
1 tablespoon olive oil |
500 g lamb, diced |
2 cups pasta sauce |
1 cup feta cheese, crumbled |
milk, for brushing |
Directions:
1. Heat oil in pan, and add lamb. Cook until lightly browned, then remove from heat.
2. In a bowl, combine lamb, sauce, and fetta.
3. From each pastry sheet, cut 2 tops and two bottoms, and line 12 lightly greased pie tins with the larger rounds of pastry, and brush the edges lightly with milk.
4. Divide the mixture evenly between each pie, and put top sheet of pastry on, pressing the edges to seal.
5. Brush pies with milk, and bake at 200C for 20 minutes, or until pastry is golden and flakey.
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