Cut: mince Lamb, Spinach & Feta Pies

  • 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.