Here is a gorgeous, decadent little pie full of leftover roast lamb, bacon lardons and a delicious herb gravy. These are not for the faint hearted. The recipe makes 4, which is perfect for the two of us; one for dinner and one for lunch the next day.
I did cheat with these, as I already had the lamb, cooked as leftovers from a BBQ with dear friends. You can also cook the lamb in the sauce, just increase the cooking time on the stovetop.
Serve with a good dollop of chutney and a cold brew, or two.
Ingredients
- 1 tsp olive oil
- 1/2 brown onion, diced
- 3 x garlic cloves, diced
- 1 x carrot, diced
- 1/2 green capsicum, diced
- 150gm bacon lardons, diced
- 300gm roast lamb, chopped into chunks
- 4 x portobello mushrooms, chopped into chunks
- 1 tbsp tomato paste
- 300ml vegetable stock
- 1 tbsp oregano
- 1 tbsp thyme
- Salt and pepper to season
- 3 sheets savoury pastry
- 1 egg, beaten
- 1 tbsp finely grated parmesan cheese
Notes
These do freeze well, so make a couple of batches in advance and keep them in the freezer for those nights when you want to relax and not cook.
Pie Lamb Pastry Leftovers
