Description
Flaky pastry pies filled with slow-cooked lamb shanks and aromatic mango chutney, perfect for using up leftover meat and freezer-friendly.
Ingredients
Units
- 2 lamb shanks, trimmed
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp pepper
- 1 tsp salt
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup beef stock
- 1/2 cup mango chutney
- 1 sheet puff pastry
Instructions
- Preheat the oven to 160°C (320°F).
- Season lamb shanks with paprika, cumin, pepper, and salt.
- Heat olive oil in a large ovenproof pot over medium heat.
- Brown lamb shanks on all sides, then remove and set aside.
- In the same pot, sauté onion and garlic until translucent.
- Return lamb shanks to the pot, add beef stock, and bring to a simmer.
- Cover and transfer to the oven, cooking for 3 hours until lamb is tender.
- Remove lamb, shred meat, and mix with mango chutney.
- Increase oven temperature to 200°C (390°F).
- Cut puff pastry into circles, fill with lamb mixture, and seal edges.
- Bake pies for 20-25 minutes until golden brown.
- Prep Time: 45 minutes
- Cook Time: 200 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pie
- Calories: 600
- Sugar: 10
- Sodium: 800
- Fat: 30
- Carbohydrates: 45
- Fiber: 3
- Protein: 30