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.