Delicious Lamb And Rosemary Pies Recipe for Main Course

1. 1

   Brown the Lamb

   In a large skillet, heat olive oil over medium heat. Add the lamb and brown on all sides.

   Ensure the lamb is well-browned for maximum flavor.
2. 2

   Sauté Vegetables

   Add chopped onion and minced garlic to the skillet, sauté until softened.

   Stir occasionally to prevent burning.
3. 3

   Add Rosemary and Broth

   Stir in rosemary, chicken broth, peas, Worcestershire sauce, salt, and pepper. Let simmer for 20 minutes.

   This allows the flavors to meld together.
4. 4

   Thicken the Filling

   Mix cornstarch with a little water and stir into the filling to thicken. Cook another 5 minutes.

   Add more water if the mixture is too thick.
5. 5

   Prepare Pastry

   Preheat the oven to 400°F (200°C). Roll out the puff pastry and cut into circles to fit your pie dish.

   Ensure each circle is slightly larger than the dish to cover the filling.
6. 6

   Assemble the Pies

   Fill each pastry circle with the lamb mixture, cover with another pastry circle, and seal edges.

   Use a fork to crimp the edges for a decorative touch.
7. 7

   Bake the Pies

   Brush the tops with beaten egg and bake for 25-30 minutes or until golden brown.

   Keep an eye on them to prevent over-browning.

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