Use yesterday’s slow-braised lamb shanks in these delicious individual lamb-shank pies. Serve with extra mint sauce.
300g plain flour
300g cold unsalted butter,
cut into 1cm cubes
1 egg, beaten
2 tsp caster sugar
3/4 cup fresh mint leaves,
1/2 cup white-wine vinegar
3 cups peas
To make pastry, place flour, butter, and a large pinch of salt into a bowl and create a well in the centre. Gradually pour in 175ml of chilled water and combine with a knife until mixture comes together. Turn out onto a lightly floured surface. (The dough will be lumpy but should still hold together.) Roll out to a large, 1cm-thick rectangle. Fold both ends into the centre, then fold in half. Wrap pastry in plastic wrap and refrigerate for 30 minutes. Repeat this process 3 times, or until butter is evenly distributed through pastry and dough is smooth.
Meanwhile, preheat oven to 220°C.
Roll out pastry into a 48cm square and cut into 8 individual squares. Place 4 squares onto a baking tray lined with baking paper. Top each with ½ cup lamb-shank mixture, brush edges with egg, and top with remaining pastry squares. Press the edges to seal. Brush the tops of the pastries with egg and bake for 15-20 minutes, or until golden.
To make mint sauce, place sugar and mint in a small bowl, pour over 1/4 cup boiling water, and stir until sugar dissolves. Let these flavours infuse for 15 minutes, then add vinegar and stir to combine. Boil peas for 1-2 minutes, drain, and place in a bowl. Pour over a little of the mint sauce and toss to combine. Serve with lamb-shank pies and extra mint sauce.