Chef Adam Moore Irish Hand Pies with Australian Lamb
- Prep time 10Min
- Cook time 40Min
- Technique Broil, Pan Fry / Saute, Grill
- Meat Lamb
- Cut Ground
- Serves 16
Indulge in our delectable Irish hand pies, filled with succulent, slow-cooked Australian lamb seasoned to perfection with a blend of traditional Irish herbs and spices. The lamb is encased in a flaky, buttery crust, hand-crimped to keep all the deliciousness locked inside. These hand pies make for a hearty main course or a tasty appetiser, sure to be enjoyed by all.
Ingredients
- 1 tablespoon Olive Oil
- 1 clove Garlic, minced
- 2 cups Sweet Onion, diced
- ½ cup Carrot, diced
- ½ cup Celery, diced
- ½ cup Parsnip, diced
- ½ cup Fennel, diced
- 1 cup Potato, peeled, diced
- 1 ½ cups Green Cabbage, shredded
- 1 pound Australian Ground Lamb
- 1 teaspoon Fresh Thyme, chopped
- 1 tablespoon Worcestershire Sauce
- 3 tablespoons Tomato Paste
- 1 cup Guinness
- 1 tablespoon Kosher Salt
- 2 teaspoons Black Pepper
- 1 sheet Puff Pastry, rolled thin
- Beaten Egg, as needed for brushing
Method
1. Preheat your oven to 400F.
2. In a large skillet, heat some oil over medium heat and add garlic, onion, carrot, celery, parsnip, fennel, potato, and cabbage. Cook for 15 minutes or until the vegetables are slightly softened. Add the lamb and cook until it is browned.
3. Then, add thyme, Worcestershire sauce, and tomato paste, and continue to cook until the tomato paste turns a golden colour – about 5 minutes. Pour in the Guinness and cook until the liquid evaporates. Season with salt and pepper, then refrigerate until chilled.
4. Meanwhile, roll out the puff pastry and cut it into 4” x 4” squares. Place the chilled meat mixture in the centre of each square, brush the edges with beaten egg, fold over to form a triangle, and press the edges together with a fork. Brush the tops of the pies with more beaten egg and place them on a non-stick baking sheet.
5. Bake for 10-15 minutes or until golden brown. Serve immediately.
