Truly Mouthwatering Lamb Pies

Little Lamb Pie recipe. Pies decorated with sprigs of mint

Credit: Recipes and food styling: Sue Ashworth Photography: Jonathan Short

What could be more tempting than a hot, crumbly, flavour-filled, savoury lamb pie – perfectly sized for one! 

Serves: 12
Preparation time: 20min plus resting
Cooking time: 40min

How to make Lamb Pies recipe:

  1. Sift the flour and salt into a large mixing bowl. Make a well in the middle.
  2. Put the vegetable fat and water into a saucepan. Heat gently to melt, then bring to the boil. Pour into the well and beat with a wooden spoon to form a soft dough. Knead lightly until smooth. Cover and rest for 20min.
  3. Mix together the lamb, sausagemeat and herbs. Season.
  4. Preheat the oven to 220°C, Fan Oven 200°C, Gas Mark 7.
  5. Roll out the pastry thinly on a floured surface and cut out 12 circles with a 10cm cutter. Use these to line a muffin tin, then pack in the filling. Cut out 12 tops using a 6cm cutter, using any trimmings to make pastry leaves.
  6. Dampen the pastry tops and position on each lamb pie, pinching the edges to seal. Decorate with pastry leaves and brush with beaten egg. Bake for 35-40min until cooked and golden.

Try these pie recipes too, this British Pie Week!