1 x 445g pack, defrosted Sour Cream Shortcrust Pastry
500g lamb mince
1 brown onion diced
2 cloves garlic sliced
1 stick celery diced
1 medium carrot diced
1 dessertspoon chopped rosemary
1 tablespoon plain flour
1 cup chicken stock (we like The Stock Merchant)
1 cup frozen peas
1 egg beaten for egg wash
Preheat oven to 200c fan-forced (220c non-fan).
Line a baking tray with baking paper. Cut the pastry in half lengthways, place on baking tray and pop in fridge while you prepare the filling.
Preheat a large sauté pan, once hot add a splash of olive oil followed by the lamb mince, break the mince up, leave mince to brown stirring occasionally, once browned (allow 5 to 10 minutes) remove from pan into a bowl.
Add another splash of olive oil to sauté pan reduce heat to medium, sauté onion for 5 minutes, then add garlic, celery and carrot, place a lid on the pan and allow the vegetables to gently cook for 10 minutes.
Add the chopped rosemary and stir through, return the lamb mince to the pan followed by the flour, cook for 2 minutes before adding the chicken stock, cook on a low gentle heat for 10 minutes until sauce has reduced and is thick.
Add peas and stir through.
Transfer the filling to a large plate or tray to speed up cooling it down.
Once filling is cool, place one half of pastry on baking tray, top this with the filling, leaving a 2cm border.
Take the other piece of pastry fold in half and cut slits along the fold line at 2cm intervals (see photo).
Brush the border of the base pastry with eggwash, then take the lid and place on top of the filling, sealing the edges (see photo below). Brush the top of the pie with egg wash.
Bake for 10 minutes at 200c fan-forced (220c non-fan), then reduce to 180c fan-forced (200c non-fan) and continue to bake for 30 minutes or until golden brown. Serve with a fruit chutney and a big bowl of greens.