LAMB, MUSHROOM AND BEER PIES

Very comforting and easy to make. It looks difficult and lengthy in the process but it is not. Serve it with mashed potatoes or with simple green salad.

Serves 4 small or 2 big 

Time: 45-60 minutes

500 grams lamb cubes

250 grams button mushrooms halved or quartered

1 tsp nutmeg

2 cloves garlic minced

1/4 plain flour

Salt and pepper

1 tbs butter

2 tbs olive oil

1 bottle light beer

1 sheet puff pastry

1 egg beaten 

1 tsp black sesame seeds ( white will do too)

Method

Toss the lamb, flour, nutmeg and salt and pepper into a  bowl. Heat the oil in a pot. Cook lamb until browned on all sides. Add the mushrooms and the garlic. 

Pour the beer and stir in the remaining ingredients ( except the puff pastry, egg and sesame seeds). Bring to a simmer and cook further for 35 minutes till the lamb softens and thickened. Cool the lamb completely before assembling it.

 

Divide the filling into 4 small ramekins or 2 big ramekins. Cut the pastry sheets slightly bigger than the circumference of the ramekins. Butter the edges of the dish and place the puff pastry. Brush the egg wash nd sprinkle the sesame seeds. Bake the lamb pies in preheated oven at 200'C for 10 minutes till the puff pastry has puffed and turned golden. ( Make sure to make a small slit in the middle of the sheet to help the steam escape.

Remove from the oven and let it rest for few minutes before serving. These pies can be served with nice salad or as I did with simple mashed potatoes and peas.