Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Lamb Shank Pie Recipe

Lamb Shank Pie Recipe

Lamb Shank Pie Recipe

Lamb Shank Pie Recipe

Use yesterday’s slow-braised lamb shanks in these delicious individual lamb-shank pies. Serve with extra mint sauce.

Serves 4


300g plain flour

300g cold unsalted butter, 

cut into 1cm cubes 

leftover lamb mixture

1 egg, beaten

2 tsp caster sugar

3/4 cup fresh mint leaves, 

finely chopped

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.


Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2022. All Rights Reserved

Web Design Sydney