Australian Butchers' Guild
- Meat Lamb
- Cut Mince
Little lamb pyramids full of flavour.
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Mince | 300g | 1.2kg | 3kg | |
| Brown Onion | Finely Chopped | 50g | 200g | 500g |
| Currants | Dried | 50g | 200g | 500g |
| Breadcrumbs | Dried | 20g | 80g | 200g |
| Pomegranate Molasses | 15g | 60g | 150g | |
| Coriander | Finely Chopped | 10g | 40g | 100g |
| Garlic | Crushed | 10g | 40g | 100g |
| Cumin | Ground | 5g | 20g | 50g |
| Sumac | Ground | 5g | 20g | 50g |
| Cinnamon | Ground | 2g | 8g | 20g |
| Puff Pastry Sheets | 240x240mm | 2 | 8 | 20 |
| Egg Glaze | 20g | 80g | 200g |
Preparation
BUTCHER - PREPARATION/METHOD
1. Combine lamb, onion, currants, breadcrumbs, molasses, coriander, garlic, cumin, sumac and cinnamon. Roll into balls approximately 55g each.
2. Cut each pastry sheet into 4 x 120 mm squares. Place a lamb ball on each square. Bring the corners of the pastry to a peak at the top. Press edges together.
3. Cut two deep slits into the sides of the pastry, or pierce with a fork.
4. Brush with egg glaze and sprinkle with a little extra sumac if desired.
RETAIL PRESENTATION
Display on trays with squares of baking paper underneath.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat fan forced oven 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 salad and extra pomegranate molasses.
