Coming from New Zealand's love of lamb, these mini pies are made by filling a buttery pastry with a minted lamb mince filling and baking until golden. Palm-sized and portable, they can be served solo or shared as part of a bigger spread.
Rub the flour and salt with the cold butter until sandy, then add the egg and cold water and bring together into a dough.
Wrap the dough and chill it for 20 minutes.
Sauté the onion in oil, add the lamb mince and cook until it changes colour. Stir in the stock, mint and pepper, then cook for 5 more minutes.
Roll the dough thin and line the mini moulds, fill with the mince mixture, cover with more dough and seal the edges with a fork.
Bake in an oven preheated to 200°C for 25 minutes, until golden on top.
Do not roll out the dough before it has rested, or it will tear easily when lining the moulds. Allergens: contains wheat (gluten), milk and egg.
Adding a couple of spoonfuls of boiled peas to the lamb mince gives the filling a more colourful, fuller look, without noticeably changing the flavour.
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