Lamb & Olive Pot Pies
·
Serves 4·
Prep 35 minutes·
Cook 2 hours 5 minutes·
Cost $3.50 a serve
Ingredient
·
1 tablespoon vegetable or olive oil·
6 (1.2kg) lamb forequarter chops·
1 onion, thinly sliced·
3 cloves garlic, crushed·
2 rosemary sprigs·
2 x 405g cans diced tomatoes with basil and oregano·
⅓ cup pitted kalamata olives, sliced·
2 tablespoons oregano leaves·
1 sheet frozen puff pastry, thawed·
60g fetta, crumbled
Recipe
1. Heat oil in a
large saucepan over moderately high heat. Cook and turn lamb, in batches, for 2
minutes or until browned. Transfer to a heatproof plate.2. Add onion to
pan; cook and stir for 2 minutes or until soft. Add garlic and rosemary; cook
and stir for 30 seconds or until fragrant. Add tomatoes and 1 cup water. Bring
to the boil. Reduce heat; simmer, covered, for 45 minutes. Uncover; simmer for
a further 45 minutes or until the lamb is tender. Remove from heat. Transfer
lamb to a chopping board. Using two forks, shred lamb. Return shredded lamb to
pan. Discard any bones and the rosemary stalks. Add olives and oregano to pan;
stir to combine.3. Preheat oven to
220°C/200°C fan-forced. Place 4 x 1¼-cup ovenproof dishes on a baking tray. Cut
pastry lengthwise into four equal strips. Cut strips crosswise into
1cm-widestrips. Spoon lamb into prepared dishes. Top with fetta and pastry
strips. Bake for 25 minutes or until pastry is golden.
Lamb & Olive
Pot Pies