Australian Butchers' Guild
- Meat Lamb
- Cut Mince
Crispy lamb open pies make the perfect addition to your picnic basket!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Mince | 600g | 2.4kg | 6kg | |
| Fresh Mint | Finely Chopped | 10g | 40g | 100g |
| Baby Spinach | Chopped | 50g | 200g | 500g |
| Feta | Crumbled | 200g | 800g | 2kg |
| Black Peppercorns | Cracked | 2g | 8g | 20g |
| Puff Pastry | 240x240mm Sheets | 3 | 12 | 30 |
Preparation
BUTCHER - PREPARATION/METHOD
1. Combine lamb, feta, spinach, mint and pepper.
2. Cut pastry sheets into 4 squares 120mm x 120mm.
3. Take 70g of lamb mixture and roll into a rectangle approximately 10cm x 4cm. Place lamb diagonally across the pastry square.
4. Fold two opposite ends over the lamb, leaving the ends open (envelope style). Repeat with remaining lamb and pastry.
Note: Try replacing feta and mint with parmesan and parsely for variety.
RETAIL PRESENTATION
Place on trays lined with baking paper.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Heat fan forced oven to 200°c.
2. Brush pastries lightly with beaten egg. Bake for 15-20 minutes until golden brown and crisp.
SERVING SUGGESTION
Serve with crisp green salad and tomato chutney.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Ideal for spring racing/picnic season.
