LEFTOVER LAMB PASTIES (HAND PIES)
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped (if there is a lot of garlic in your lamb you can skip this)
1 cup carrots, peeled and chopped into ¼” dice
1 cup mushrooms, chopped
2 ½ cups leftover leg of lamb, chopped into ½” dice
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon yellow curry powder
2 tablespoons flour
1 ½ cups beef stock
1 cup cooked barley, cooked to package directions
2 teaspoons fresh thyme leaves, stemmed
½ cup frozen peas
1, ounce box frozen puff pastry (2 sheets), thawed
2 cups leftover mashed potatoes
1 egg, beaten
Heat the olive oil in a large deep skillet over medium high heat. Add the onions, garlic, carrots, and mushrooms to the pan and cook, stirring frequently, for 6-8 minutes until the carrots are tender when pierced with the tip of a steak knife.
Add the lamb, salt, black pepper, Italian seasoning, and curry powder to the pan and cook for 2-3 minutes more, stirring, until the lamb is softened and any fat has rendered. Add the flour to the pan and stir it until it evenly coats the meat and veggies.
Add the beef stock and cooking stirring until a thick sauce forms and the mixture is all well coated. Stir in the barley, thyme, and peas. Remove from heat.Preheat oven to 400 degrees.
Lightly flour your countertop. Place 1 thawed puff pastry sheet on the counter and, using a rolling pin, roll it into a square approximately 14” x 14”. Cut the sheet into 4 equal squares. Repeat with the second sheet of pastry.
Place about ¼ cup of the potatoes in the center of each square. Divide the lamb mixture evenly between all 8 squares and place it on top of the potatoes (about 1/3 cup each).
Brush 2 sides of the pastry squares with the egg wash and fold the other side of the dough over the filling, stretching it to meet the eggwashed edges. Seal the two sides together forming triangular turnovers. Crimp the edges to seal forming half moon or triangular shaped pastries).
Brush the pasties all over with the egg wash and cut a few vent holes in the tops for steam to escape. Bake for 15-17 minutes until golden brown and puffed.