Australia day on January 26th just would not be complete without a good, Aussie meat pie! I have made them on the blog before and normally do so with beef mince (ground beef) for the filling. Over here you can readily get them in local high-street or gourmet, boutique bakeries in such in a plethora of flavours and meats so this year I decided to ‘gourmet-it-up-a-bit’ and try out a recipe for a pie using slow roasted lamb as I adore cooking lamb in this manner, and Aussie lamb is a quintessential Aussie Day staple which is advertised and promoted at length in Oz around this time of the year.

With this pie you can either make a large family pie, 6-8 individual pies (as in photo) or 2 trays (24) cupcake sized party pies, therefore I have not set a quantity amount for the pastry, you can judge this when you decide which size pie you would like to make. Normally when buying pre-rolled pastry it comes in packets of 5 or 10 sheets so you should have more than enough for any of these options with a 5 sheet pack of each.

Note also ~  the lamb takes 6 hours to roast, feel free to do this the day before as store the meat in a tupperware box among with the veggies and some of the juices from the pan, overnight in the fridge before making the pies the next day if you prefer.

The pie/s will keep in an air-tight tupperware container for 2-3 days. If you want to freeze them you can do so, before cooking.

One Response to “Slow Roasted Lamb, White Wine and Rosemary Aussie Pies”

  1. Stephanie
    February 5, 2013 at 10:07 am

    Hi Katie,

    I just wanted to let you know that I made this SCRUMPTIOUS recipe over the weekend and it turned out beautifully! The time taken to prepare the pies was definitely worth it and left all of my guests asking for more!! The best bit was having my apartment filled with all the beautiful aromas for six hours while the meat was cooking, no doubt I was making my neighbours extremely hungry as the scents wafted through the apartment block:) This is definitely a recipe I will use again and again, Thanks!!!

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