These shortcut lamb pies are SO easy 🥧 скачать в хорошем качестве

These shortcut lamb pies are SO easy 🥧

Shortcut Lamb, Pea & Mint Pot Pies Serves 4 | Prep 20 mins | Cooking 40 mins 2 x 550g Coles Slow Cooked Lamb Shoulder in garlic and herb sauce 2 sheets Coles frozen Shortcrust pastry, just thawed 4 lg carrots, peeled 50g butter 1 tbs Coles Finest Australian Red Gum Honey Zest and juice of 1 lemon 1 sheet Coles frozen puff pasty, just thawed 1 egg, lightly whisked 1 tbs sesame seeds 1½ cups Coles frozen peas 1½ tbs mint jelly Baby mint to garnish 500g Coles Kitchen Mashed Potato  1. Preheat oven to 200C. Place the lamb in a small oven safe dish. Cook following packet directions. Use 2 forks to shred the lamb and mix back into sauce. 2. Line a large baking tray with baking paper. Halve the carrots lengthways, then cut diagonally into long pieces. Place the carrot in a medium bowl. Melt the butter, then add the honey, lemon zest and juice, then toss through carrots. Season. Bake for 30 mins, until tender and caramelised. 3. Place the shortcut pastry sheets on a clean work surface. Spray four ¾ cup capacity (185ml) pie tins with olive oil spray. Cut 4 x 13cm rounds from the shortcrust pastry. Line pie tins with the pastry. Line the pastry with baking paper and pastry weights or rice. Place on a baking tray and bake for 10 mins. Remove the weights and paper, bake a further 5 mins or until light golden. 4. Spoon lamb mixture evenly among the pastry cases. Brush the rim of the pastry cases with egg. Place puff pastry sheets on a clean work surface. Use a 12cm round cutter to cut 4 discs from the pastry. Place over lamb mixture. Brush with egg and top with sesame seeds. Bake for 20-25 mins or until golden. 5. Meanwhile, heat potato mash with milk following packet directions. Cover to keep warm. 6. Blanch peas in boiling water for 30 seconds, drain. Melt remaining butter in a medium frying pan on medium until foaming. Stir in mint jelly, then peas. Cook for 2-3 mins until starting to thicken. Remove pies from tins and top with peas and mint sauce. Garnish with baby mint leaves and serve with carrots.