Lamb, Mint and Pea Pies

It's no secret that I love pie, and this recipe has to be one of the best I've ever tried. It comes from one of my favourite cook books; Neil Perry Good Food. I like this recipe because it's versatile. You can do what I did and serve in cute little ramekin dishes, make a delicious family sized pie or, if for some crazy reason you don't feel like pie, you could serve the braise on it's own with some mashed potato, polenta or even pasta! Personally I prefer the ramekin, because you get to smash the puff pastry into the braise and mix it all up together...

600g diced lamb
3 tbsp plain flour
1 large onion, diced
2 cloves garlic, crushed
160ml red wine
200ml beef stock
2 tbsp tomato paste
1 1/2 cups frozen peas
1 handful mint leaves, chopped
2 sheets frozen puff pastry
Sea salt and cracked pepper
Olive oil
1 egg, whisked

Preheat the oven to 180 degreees. Season the lamb with salt and pepper then; using 2 out of the 3 tablespoons of flour, toss in a bowl until evenly coated.

Heat a heavy based pan and heat the oil. Add the lamb and cook until browned, then remove and set aside.

Add the onion and garlic and saute over a low heat until softened. Add the tomato paste and remaining flour and cook, stirring constantly for one minute. Next add the red wine and stock, increase the heat and stir until boiling. Return the lamb, season with salt and pepper, cover and simmer for one hour, or until the lamb is tender.

Once cooked, stir through the peas and mint.

Next spoon the lamb mix into 4 ramekin dishes, top each with a piece of puff pastry, allowing it to just overhang the edges, press it down firmly to seal and then finally brush with beaten egg. Bake for about 15 minutes, or until puffed and golden brown.

Serves 4.