Delicious Lamb and Rosemary Pies Recipe - A British Classic

1. 1

   Prepare the Lamb Filling

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

   Make sure not to overcrowd the pan for even cooking.
2. 2

   Sauté Vegetables

   Add chopped onion and minced garlic to the skillet. Cook until the onion is translucent.

   This adds depth to the flavor.
3. 3

   Add Seasonings

   Stir in the chopped rosemary, chicken stock, Worcestershire sauce, diced carrots, and peas. Season with salt and pepper.

   Let it simmer for about 15 minutes until the mixture thickens.
4. 4

   Thicken the Mixture

   Sprinkle flour over the mixture and stir well to combine. Cook for another 5 minutes.

   This will help bind the filling together.
5. 5

   Assemble the Pies

   Roll out puff pastry and cut into circles. Fill with the lamb mixture and cover with another pastry circle. Seal the edges.

   Use a fork to crimp the edges for a decorative touch.
6. 6

   Bake the Pies

   Preheat the oven to 400°F (200°C). Brush the tops with beaten egg and bake for 25-30 minutes until golden brown.

   Keep an eye on them to avoid over-baking.

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