Lamb and red wine pies with mushy peas
These lamb and red wine pies are filled with savory lamb and mushrooms in a rich sauce, encased in flaky puff pastry. Served with creamy, mint-flavoured mushy peas, this dish is a comforting twist on classic British fare.
Cook time 25 min
Prep time 15 min
Ingredients:
2 sheets puff pastry1 egg
1 tbsp olive oil
1 onion
1 lb lamb mince
3/4 cup mushrooms
2 garlic cloves
1.50 tbsp all-purpose white wheat flour
1/2 cup red wine
1/2 cup beef broth
2 tbsp tomato puree
1 tbsp worcestershire sauce
2 cups peas
1 cup heavy whipping cream
1 tbsp spearmint
Lamb and red wine pies with mushy peas are a hearty and delicious meal perfect for any occasion. The rich, savory combination of lamb and red wine, paired with a side of creamy, mint-infused mushy peas, will delight your taste buds and leave you wanting more. Follow this recipe to create a comforting dish that brings the flavors of classic British cooking to your table.
Instructions:
- Preheat your oven to 375°F (190°C).
- Thaw the puff pastry sheets if they are frozen, following the package instructions.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until it's soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the lamb mince to the skillet. Cook, breaking it apart with a spoon, until it's browned and cooked through.
- Mix in the finely chopped mushrooms and cook until they soften.
- Sprinkle the flour over the meat mixture and stir well to coat. Cook for 1-2 minutes.
- Pour in the red wine and beef broth, stirring to combine.
- Add the tomato puree and Worcestershire sauce. Allow the mixture to simmer for about 10 minutes, until it thickens.
- Roll out the puff pastry sheets on a lightly floured surface.
- Cut the pastry into rounds to fit your pie tins (you'll need two rounds for each pie – one for the base and one for the top).
- Line the pie tins with one round of pastry each.
- Spoon the lamb mixture into each pastry-lined tin.
- Place the second round of pastry on top of each pie, pressing the edges together to seal.
- Make a small slit in the center of each pie to allow steam to escape.
- Brush the tops of the pies with the beaten egg to give them a golden finish.
- Place the pies on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
- While the pies are baking, cook the peas in a saucepan of boiling water until tender, about 5 minutes.
- Drain the peas and return them to the pan.
- Add the heavy whipping cream and finely chopped spearmint to the pan.
- Use a potato masher or blender to mash the peas to your desired consistency. Season with salt and pepper to taste.
- Once the pies are baked to a golden perfection, remove them from the oven and let them cool slightly.
- Serve the lamb and red wine pies hot, accompanied by a generous spoonful of mushy peas.
With this recipe, you can create a delectable Lamb and Red Wine Pie with Mushy Peas that will impress your family and friends. The buttery, flaky pastry combined with the savory lamb filling and creamy, minty peas creates a memorable dining experience. Enjoy this comforting and satisfying dish, perfect for a cozy dinner or a festive gathering.
Lamb and red wine pies with mushy peas FAQ:
Bake the pies in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the pastry is golden brown and crisp.
The lamb filling should be cooked until it is no longer pink and should reach a safe internal temperature of 160°F (71°C) to ensure it is fully cooked.
Yes, you can store leftover pies. Let them cool completely, then cover and refrigerate for up to 3 days. Reheat them in the oven at 350°F (175°C) until warmed through.
You can substitute lamb mince with ground beef or turkey for a different flavor profile, keeping in mind it will alter the taste slightly.
Cook the peas until tender, then mash them using a potato masher or blender to your preferred consistency. Adjust the cream or seasoning based on your taste.
Cooking Tips:
- Ensure the puff pastry is fully thawed before you start cooking for easy handling.
- Use fresh lamb mince for the best flavor and texture.
- Cook the minced lamb until it's well-browned to enhance the depth of flavor in your pies.
- Don’t rush the process; let the red wine and beef broth simmer to reduce and intensify the sauce.
- Taste the filling mixture before assembling the pies and adjust the seasoning if necessary.
- For an extra golden crust, lightly brush the tops of the pastry with beaten egg before baking.
- Make sure to seal the edges of the pies well to prevent the filling from leaking out.
- Use fresh spearmint for the mushy peas to brighten the flavor and balance the richness of the lamb pies.
Nutrition Facts
4 ServingsCalories 1360kcal
Protein 36g
Carbohydrates 80g
Fiber 6g
Sugar 9g
Fat 100g
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