Ingredients
Scale
- 500g lamb mince
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 cup mixed spring herbs (parsley, mint, dill)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 200°C (400°F).
- In a skillet, heat olive oil over medium heat and sauté the onion until translucent.
- Add the minced garlic and lamb mince, cooking until the lamb is browned.
- Stir in the mixed herbs, salt, and pepper, and cook for another 2 minutes.
- Remove from heat and let the mixture cool slightly.
- Roll out the puff pastry and cut into circles.
- Place a spoonful of the lamb mixture in the center of each pastry circle.
- Fold the pastry over to create a half-moon shape and seal the edges.
- Brush the tops with beaten egg.
- Bake in the preheated oven for 20-25 minutes or until golden brown.
Notes
- Feel free to substitute the lamb with beef or chicken if preferred.
- These pies can be made ahead of time and frozen before baking.
- Serve with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg