Lamb Footy Pies with Mint Peas

Ingredients

• 4 Mission Original Super Soft Mini Wraps

• 2 tbsp olive oil

• 600g diced lamb leg, cut into 2 cm pieces

• 1 large brown onion, chopped

• 2 garlic cloves, minced

• 1 carrot, finely diced

• 3 sprigs rosemary, leaves only

• 1 tsp dried oregano

• 1 tbsp tomato paste

• 2 tbsp Worcestershire sauce

• 1 ½ cups beef stock

• 2 tbsp cornflour

• 1 egg, lightly beaten

• 300g peas

• 1 tbsp butter

• 1/4 cup mint, chopped

• 1/4 cup tomato chutney

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Instructions

• Step 1

  Heat oil in a saucepan over medium-high heat. Add lamb and cook, stirring often, for 5 minutes or until browned. Remove from saucepan.

• Step 2

  Add onion, garlic, carrot, rosemary leaves and oregano to the pan. Cook for 5 minutes or until tender.

• Step 3

  Add tomato paste, Worcestershire sauce and stock and bring to a boil.

• Step 4

  Return lamb to pan and reduce heat to medium-low and cook uncovered for 20 minutes.

• Step 5

  In a small bowl, mix together cornflour and 1/4 cup water. Add to the pan and cook for a further 10 minutes or until lamb is tender.

• Step 6

  Preheat oven to 180°C, spray 4 medium individual pie dishes with oil and fill each dish with lamb mixture.

• Step 7

  Place 1 Mission Original Super Soft Mini Wrap over each dish and trim. Press tops down slightly.

• Step 8

  Prick with a fork and brush top with egg.

• Step 9

  Bake for 20 to 25 minutes or until golden.

• Step 10

  Meanwhile, cook peas in simmering salted water until tender. Drain and toss with butter, mint, salt and pepper. Slightly mash with a fork.

• Step 11

  Serve hot pie with minty peas and tomato chutney.