Minted lamb pie
215g per pie
Ingredients:
Filling (Lamb (28%), Onions, Carrots, Celery, Swede, Potato, Mint Jelly (Mint 1%), Chicken Stock (Chicken Fat, Vegetable Juice (Carrot, Mushroom, Onion), Sugar, Salt, Antioxidant (Rosemary Extract) ), Lamb Fat, Cornflour, Salt, Garlic Powder (Sulphites), Black Pepper), Vegetable Oil, Pastry: (Wheat flour, Vegetable Margarine, Vegetable Oils (Palm, Rapeseed), Water, Salt, Emulsifier (E471), Preservative (Potassium Sorbate), Acidity Regulator (Citric Acid), Natural Colour (Beta Carotene), Natural Flavour. Glaze: Milk, Egg Yolk. Allergens shown in Bold
Nutritional Information:
Per 100g:
Energy 983 Kj – 235 kcal
Fat – 13g (of which saturates 5.7g)
Carbohydrate – 18.2g (of which sugars 2.6g)
Protein – 10.7g
Salt – 0.67g
Cooking Instructions:
Cooking from frozen – Information is for guidance (appliances may vary) CONVENTIONAL OVEN Pre-heat oven to 180C/ 350F / GM 4. Place the pies (in their foil cases) on an oven tray and into the pre-heated oven. Cook for 35 – 45 minutes or until they are crispy, golden brown and piping hot throughout.
To complement a delicious lamb and mint pie, I suggest preparing a vibrant Mediterranean couscous salad. Start by cooking fluffy couscous and tossing it with colorful diced bell peppers, juicy cherry tomatoes, chopped cucumber, and briny Kalamata olives. Enhance the flavors with a drizzle of extra-virgin olive oil, freshly squeezed lemon juice, and a sprinkle of chopped fresh herbs like parsley and mint. The light and refreshing nature of the couscous salad will beautifully balance the rich flavors of the lamb pie, providing a delightful contrast of textures and a burst of Mediterranean freshness to the meal.
