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Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients - serves 4

  • 400 g lamb mince
  • 2 onions, diced
  • 1 carrot, diced
  • 80 g dried cranberries
  • 100 g mushrooms, sliced
  • 20 g plain flour
  • 300 ml beef stock
  • ½ tsp cumin
  • 1 tbsp thyme
  • 4 sheets puff pastry
  • 2 tbsp olive oil
  • 1 egg, beaten
  • salt and pepper
  • ¼ bunch coriander, chopped


  1. Pre-heat oven to 180C.
  2. Heat the oil in a frypan and add the onions, carrots, thyme and cumin; cook for 2 minutes. Add the minced lamb and cook until browned; sprinkle with flour and stir to dissolve.
  3. Add the cranberries, mushrooms and stock and cook for another 5 minutes. Season to taste, then leave to cool. Stir through coriander.
  4. Cut medium-size circles of puff pastry using a cutter. Brush the borders of one of the circles with egg, place 2 tbsp mince mixture on another circle and top it with the first circle, pressing the borders with a fork to seal. Repeat with remaining pastry circles and mixture. Brush each pie with egg.
  5. Place on a baking tray lined with baking paper and cook for 15-20 minutes.


To make a triangle shape, cut the pastry into squares, add the filling and fold in half to form a triangle, pressing with a fork to seal tightly.