Free form lamb bolognese pie
Whether or not you are planning an elaborate menu or simply going ahead for tomorrow's Free form lamb bolognese pie. This recipe comes from many years of playing in kitchen. I discover that including a couple ingredients into some recipe provides depth to what exactly is usually dull. You might be searching for milder food items to make with your leftovers. Pleasant and light Free form lamb bolognese pie ideal for post-vacation. The ingredients within this recipe get your tongue thumping, and have become waist-friendly once you need a'bite' following a busy vacation. Using several ingredients as alternatives, this soup is filled using a fall and hot flavor that produces it tasty. The perfect Free form lamb bolognese pie to heat up you on cold winter months. Perfect for employing leftover. Serving-size are a significant factor in your daily diet . You ought to compare the sum of the food that you usually eat into the serving size recorded on the label. Eating large servings or portions can lead to fat gain.
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How to make Free form lamb bolognese pie
Yield = 4Prep time: 0:35
Cook time: 0:40
Total time: 1:15
Ingredients
- 1 tablespoon olive oil
- 500g lamb mince
- 45g sachet Maggi bolognese pasta bake recipe base
- 1 medium carrot, peeled, grated
- 2 tablespoons pine nuts, toasted
- 1/3 cup frozen peas
- 2 sheets frozen puff pastry, partially thawed
- Olive oil cooking spray
Method
- Step 1 Heat oil in a large frying pan over high heat. Add lamb and recipe base. Cook, stirring, with a wooden spoon to break up mince, for 6 to 8 minutes or until browned and cooked through. Add carrot, pine nuts and peas. Season with salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes. Set aside for 20 minutes to cool.
- Step 2 Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place one sheet of pastry on tray. Spoon lamb mixture onto centre of pastry, leaving a 2cm border. Brush border with water. Place remaining sheet of pastry on top. Pinch edges together to seal and form a decorative pattern. Using a small knife, cut 3 slits in top of pastry to allow steam to escape during cooking.
- Step 3 Spray top of pie with oil. Bake for 20 to 25 minutes or until golden and puffed. Stand for 5 minutes. Serve.
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