Irish Lamb Hand Pies
with Grape Chutney and Cucumber Salad
Use a fork and knife or your hands to dig into these scrumptious Irish-inspired hand pies. The cucumber and grape salad with balsamic dressing is the perfect pairing for rich, savoury lamb.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
340 g
Puff Pastry
(Contains Soy, Wheat)
56 g
Spring Mix
85 g
Red Grapes
1 tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Yellow Onion
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 unit(s)
Tomato
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
7 g
Thyme
2 unit(s)
Garlic, cloves
1 tbsp
Worcestershire Sauce
(May contain Egg, Soy, Mustard, Fish, Milk, Wheat, Sesame, Crustaceans, Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
¼ tsp
Sugar*
¼ tsp
Salt and Pepper*
2.25 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Unroll puff pastry on a parchment-lined baking sheet. Cut pastry in half lengthwise, to create two 6-inch wide rectangles. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets and create 4 rectangles.) Set aside.
Peel, then cut onion into 1/4-inch pieces. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Peel, then mince or grate garlic. Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then lamb and half the onions. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add thyme, Dijon, Worcestershire, garlic, tomato sauce base and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until mixture thickens slightly, 1-2 min. Season with salt and pepper, then stir to combine.
Divide lamb mixture over half of each pastry rectangle. Working with one pastry rectangle at a time, fold the side of the pastry without lamb mixture over filling. Using your fingers, firmly pinch the border closed. (TIP: You can also use a fork and press around the edges of the pastry to seal shut.) Using a knife, make 2-3 small slits in the top of pastry.
Bake hand pies in the middle of the oven until puff pastry is golden-brown and cooked through, 25-28 min.
While hand pies bake, heat a small pot over medium heat. When hot, add grapes, remaining onions, half the vinegar and 1 tbsp butter (dbl for 4 ppl). Cook, stirring often, until grapes burst and chutney thickens slightly, 5-6 min. (TIP: If you prefer a less chunky chutney, gently mash grapes with a fork.)
Cut cucumber into 1/4-inch rounds. Whisk together remaining vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. Add spring mix and cucumbers to dressing, then toss to combine. Divide Irish lamb hand pies and salad between plates. Dollop grape chutney over pies.