Left Over Roast Lamb Pie

I have to confess – a lot of food is wasted in our house.  Left overs often end up in the bin, especially left over roast meat. I just struggle to find interesting ways to turn it into a meal. But after cooking last night’s roast lamb I was determined to use every least piece of meat left on that bone in tonight’s dinner.  And…I did, making  Little Lamb and Rosemary Pies.

Here’s the recipe I used, halving it to make just two pies:

Lamb and Rosemary Pies
from taste.com.au

3 sprigs rosemary
2 tablespoons olive oil
600g diced lamb leg, cut into 2cm pieces
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 carrot, peeled, diced
2 tablespoons plain flour|
1 tablespoon tomato paste
1/2 cup red wine
1 1/2 cups beef stock
olive oil cooking spray
2 sheets frozen ready-rolled puff pastry, partially thawed
1 egg, lightly beaten

1. Remove leaves from 2 rosemary sprigs. Cut remaining sprig into 4. Set aside. Heat oil in a saucepan over medium-high heat. Add lamb. Cook, stirring often, for 5 minutes or until browned. Remove to a plate.
2. Add onion, garlic, carrot and rosemary leaves to pan. Cook, stirring, for 5 minutes or until tender. Add flour. Cook, stirring, for 2 minutes. Combine tomato paste, wine and stock in a jug. Add to pan. Cook, stirring, until sauce comes to the boil. Return lamb to pan. Reduce heat to medium-low. Cook, uncovered, for 30 minutes or until lamb is tender. Set aside to cool.
3. Preheat oven to 200°C. Spray four 3/4-cup capacity Texas muffin holes (or other small oven proof containers) with oil. Cut two 15cm rounds and two 9cm rounds from each pastry sheet. Use large rounds to line muffin holes. Fill with lamb mixture. Brush edges with water. Top with remaining pastry rounds. Press edges to seal. Brush tops with egg. Press in rosemary sprigs.
4. Bake for 30 minutes or until golden. Cool for 5 minutes. Run a knife around pie edges to loosen. Remove from pan. Serve.