Aussie Lamb & Rosemary Mini Pies

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Place the 500 g of lamb mince into a large skillet over medium-high heat. Cook, breaking it up with a spoon, until it is browned all over, about 5-7 minutes. Carefully drain off any excess fat from the skillet.
3. 3Add the 1 medium carrot, finely chopped, and the 1 stalk celery stalk, finely chopped, to the skillet with the lamb. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
4. 4Stir in the 2 tbsp of rosemary and the 1 cup of beef broth. Bring the mixture to a simmer, then reduce the heat to low and let it gently bubble for 15 minutes, allowing the flavors to meld.
5. 5In a small bowl, mix the 1 tbsp of tapioca starch with 2 tbsp of cold water until smooth. Pour this slurry into the simmering lamb mixture and stir constantly until the filling has thickened, about 1-2 minutes. Remove the skillet from the heat.
6. 6Unroll the 1 package of gluten-free puff pastry. Using a round cutter, cut out small circles of pastry. Gently press these pastry circles into the cups of a muffin tin to line them.
7. 7Carefully spoon the thickened lamb mixture into each pastry-lined muffin cup, filling them about two-thirds full.
8. 8Place another pastry circle on top of the lamb mixture in each muffin cup to create a lid. In a small bowl, beat the 1 egg. Brush the tops of the pastry lids with the beaten egg.
9. 9Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed up and golden brown.

Substitutions

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