Mix together the dry ingredients, cut in the cold butter, stir in the eggs and slowly add in the ice water until the dough just comes together. I use a food processor to cut in the butter and do the rest of the additions by hand.
Press the dough into a rectangle, wrap in plastic wrap and chill for at least 1 hour.
In a large pan sauté the onions in a little oil until they are translucent, add the lamb and salt and cook until the lamb has browned. I made this dish in a larger batch and cooked my lamb in the oven, I like to use a whisk to break up the large meat clumps.
Add the flour to the meat and cook for 3-5 minutes. Add the tomato paste, red wine and beef stock, simmer until thickened, about 5 minutes.
Turn off the heat and add the peas and mint, set the filling aside while you roll out the dough.
Preheat the oven to 400F.
Roll out the crust on a floured surface until you have an even thickness, about 1/8-inch, cut into 16 large squares.
Spoon about 1/3 of a cup of the mixture onto each square, positing it on one half keeping the edges clear.
Fold over your pasty square and press the edges to start to seal the dough, press around the edges again with a fork to crimp.
Divide the pies between two grease trays and brush them with the egg wash.
Bake at 400F for 20-25 minutes rotating the pans half way through. The hand pies are done when the top and the bottom of the crust is golden brown.
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me“…