Cut: mince Lamb Keemah Pies

Meat Lamb
Cut Mince

Not your regular party pies!

Ingredients

Ingredient	Description	1 Unit	4 Units	10 Units
Lamb Mince		300g	1.2kg	3kg
Baby Peas	Frozen	75g	300g	750g
Brown Onion	Finely Chopped	50g	200g	500g
Breadcrumbs	Dried	20g	80g	200g
Ginger	Finely Grated	15g	60g	150g
Coriander	Finely Chopped	15g	60g	150g
Garlic	Crushed	5g	20g	50g
Cumin	Ground	5g	20g	50g
Tumeric	Ground	2.5g	10g	25g
Chilli Flakes	Dried	0.5g	2g	5g
Sea Salt	Flakes	0.5g	2g	5g
Puff Pastry Sheets	240mm x 240mm	4	16	40
Egg Glaze		20g	80g	200g

Preparation

BUTCHER - PREPARATION/METHOD

1. Combine lamb, peas, onion, breadcrumbs, ginger, coriander, garlic, cumin, tumeric, chilli and salt. Work together until evenly mixed. Roll into balls approximately 60g each.

2. Cut each pastry sheet into 4 x 120mm squares.

3. Place a ball of lamb on a pastry square. Cover with another square. Gently moulding pastry over the filling. Use a 100mm round cutter to cut pastry into an even circle. Press edges together with a fork. Repeat with remaining lamb and pastry.

4. Cut two large slits in the top of each pie.

5. Brush lightly with egg glaze.

RETAIL PRESENTATION

Display on trays on a square of baking paper.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Preheat fan forced over to 200°c. Line baking tray with baking paper.

2. Bake lamb pies on trays for 15 minutes or until crisp and golden.

SERVING SUGGESTION

Serve with natural yoghurt.