Date: 16 Aug 2017 Author: Jacqui Categories: Food, Savory Snacks & Nibbles 0


Have you ever roasted lamb and ended up with a lot of leftovers?  Here is something you can make with that lovely leftover meat.  You can use ready rolled gluten free puff pastry or even shortcrust pastry if you do not wish to make your own.  Oh boy, they smell so good when they are baking!


  • Any leftover lamb, chopped finely (approx 250/350g)
  • 1 Onion, diced
  • 1 Celery stick, diced
  • 1 Carrot, diced
  • 1 Garlic Clove, minced
  • 1 potato, finely diced
  • 2 large mushrooms, chopped
  • Dash red wine
  • 2 tbps Tomato Ketchup
  • 1 tsp Tandoori Masala Spice Mix (or normal curry)
  • 1/2 tsp chilli flakes (optional)
  • 1/2 cup frozen peas, defrosted
  • 1 egg, beaten
  • 1/4 cup parmesan cheese, grated
  • 2 slices of processed cheese, like Sottilette Kraft (optional), diced
  • Egg yolk
  • Sesame seeds


Saute the veggies in a little olive oil until soft, add the Tandoori Spice Mix and then a dash of red wine, stirring it in.  Throw in the lamb, mix it in and add the ketchup.  If too dry, add a little stock or water.  Make sure diced potatoes are cooked. Remove from the heat, add the peas, the beaten egg and cheese.  Combine all.

To make the pies, using a round cutter, cut circles of pastry, make sure you end up with an even number.  Place a little filling on half of these circles.  Brush the edges with water and place the other circle on top.  To seal, use a the rim of a round glass and press down.  Brush the top with egg yolk, diluted with a little water.  Sprinkle with sesame seeds and bake in a preheated oven at 180 C until golden.

Tip – When making the pies, place diced pieces of the Kraft cheese slices on top before covering with pastry.  I found that this keeps the filling moist when they bake.  I have also used this in the Shepherds Pie, just placed the slices on the filling before I topped it with the mashed potatoes. Delicious!

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