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Individual Lamb Pies with Wild Mushrooms Individual Lamb Pies with Wild Mushrooms

Individual Lamb Pies with Wild Mushrooms

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You can’t go wrong with a good pie. 

Preparation: 25 mins 
Cooking: 15 mins
Ingredients

Ingredients to serve 4

  • 600g diced shoulder or leg of lamb, well trimmed
  • 150-200g wild mushrooms
  • 1 good sized shallot
  • 2 tablespoons chopped walnuts
  • 2 tablespoons olive oil
  • 250 ml crème fraîche
  • 2 tablespoons chopped parsley
  • salt and pepper
  • 1 packet of ready rolled puff pastry
  • 1 egg
Method
  • Pre-heat the oven to 180°C, Gas Mark 4 (365°F).
  • Clean the mushrooms by brushing or rubbing them with a cloth (do not wash them). Slice or cut them into small pieces. Peel and chop the shallot and set aside.
  • Lightly toast the walnuts in a large non-stick frying pan without any oil and then set aside.
  • Add 1 tablespoon of oil to the frying pan.  When hot add the lamb and brown on a high heat.
  • Remove the meat, add another tablespoon of olive oil to the pan and add the mushrooms and shallot. Reduce the heat to medium and cook for 5 minutes. Take off the heat, add the crème fraîche, meat, walnuts and parsley. Season to taste.
  • Share the mixture between 4 small individual oven dishes. Cut 4 pieces from the puff pastry, big enough to cover the dishes.  Wet the edges and place the pastry on top. Press down on the edges and trim any excess. Brush the pastry with a little beaten egg and make a small hole in the centre with the tip of a knife.
  • Cook in the oven for 15 minutes until golden.
  • Serve hot with a salad.

Tip: You can replace half of the meat with lamb kidneys.

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