Lamb and bean pies


These bite size pies were actually a quick meal during the week. I already had some leftover scotch cut lamb, and added in some vegees and beans into a rich stew which I baked in some home-made pastry pies.

The filling:
2 cups finely diced cooked lamb
1 cup cooked borlotti other beans
1 onion finely diced
3 garlic cloves finely diced
Corn cut from 1 cob
1 cup frozen peas
1 red bell pepper finely diced
1 Tb cumin
1 Tb coriander
1 Tb paprika
1 cup red wine
2 cups vegee stock
1 can diced tomatoes
2 Tb tomato paste
1 Tb sugar
Salt and black pepper to taste

Sauté onions, red bell pepper and corn, then add red wine and reduce. Add the rest of ingredients and let reduce until thick. Set aside.

The pastry:
1/2 cup unsalted butter
2 cups flour
Pinch of salt

Dice cold butter into small pieces and work into the flour and salt mix until the consistency is like wet sand. Add in about 1-2 Tb water and form into a ball (add more flour or water as needed; the dough should be pliable and damp but not sticky). Using a floured surface, roll out dough until 1/8 inch thick. Using an upside down soup bowl and cookie cutter, cut out the bottom and tops of the pies from the dough. Line the bottoms of muffin tins with the dough, fill with the lamb and bean stew, top with a sharp cheddar cheese, and top with dough. Brush each pie with whole milk and bake about 25 minutes at 200 C (400 F). I like the pies topped with spicy salsa or tomato chutney.

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