United States
Cooking time - 75 mins
Serves - 4
Difficulty - easy peasy
Ingredients
- ½ tbsp extra virgin olive oil
- 50g/1.8oz onion
- 1 garlic clove
- ½ tsp thyme
- ½ tbsp oregano
- ½ tbsp rosemary
- ½ tsp chillies
- 250g/8.2oz lamb mince
- 85g/3oz carrots
- 200g/7.1oz courgettes
- 15g/0.5oz black olives, pitted
- 100ml/3.5fl. oz red wine
- 200g/7.1oz tomato sauce
- Salt, to taste
- 8g/0.3oz potato starch
- 1 tsp lemon zest
- 300g/10.6oz premade puff pastry
Method
- Preheat the oven to 200°C/390°F.
- Heat the extra virgin olive oil in your Whatever Pan. Sizzle finely chopped onions with garlic, thyme, oregano, rosemary, and chillies until fragrant.
- Add the lamb mince, grated carrots and courgettes, chopped black olives, and red wine. Mix well and allow it to cook for 15 mins until the wine has evaporated.
- Add the tomato sauce and cook for another 20 mins.
- Season with salt and add in the lemon zest.
- Mix the potato starch with some water then add to the pan and stir well. Cook until the consistency is thick and creamy.
- Line your cleaned Whatever Pan with parchment paper, followed by the pastry.
- Add the filling to the pastry and fold in the dough.
- Cover it with more pastry and seal the edges by pressing them with the tines of a fork.
- Pierce the top of the pastry with some holes.
- Bake for 30-35 mins.
- Once golden, remove from the oven and allow to cool for several minutes before serving.
- Serve as is or with gravy and enjoy!
