Family FAVES

Lamb & rosemary pies

MAKES 4 PREP + COOK TIME 45 MINS

2 tablespoons olive oil
400g diced lamb
1 onion, chopped finely
1 tablespoon plain flour
¼ cup (60ml) dry red wine
¾ cup (180ml) beef stock
1 tablespoon tomato paste
1 tablespoon fresh rosemary leaves
2 sheets frozen puff pastry, just thawed
1 egg, beaten lightly

1 Heat half the oil in a large saucepan over medium-high heat. Cook lamb, in batches, until browned. Remove from pan.

2 Heat the remaining oil in same pan. Cook onion, stirring, for 5 minutes or until softenened. Add flour and cook, stirring, until mixture thickens. Gradually add wine, stock,