Lamb and White Bean Pie
This is a pretty trusty recipe, but it has never looked this good. I have 2 4 inch ramekins that I used to try and create individual pies, and it was pretty simple. I changed a couple things (really just the order I cooked things in), so I’ll repost the recipe.
- 2 sheets frozen puff pastry, thawed
- Leftover lamb roast, diced, with juice
- 1 can white beans, drained
- 1 onion, diced
- 2 tbsp flour
- 3 tbsp butter
- 1 cup red wine
- Salt, pepper and thyme
In a hot pan, melt the butter and saute the onion. Once soft, mix in the flour until it’s a past. Add the lamb, beans and spices. Add the red wine, you may need more or less depending on how much leftover juice you have left (you’ll want about a cup of liquid, total, in the pan). Cook for about 10 minutes until the liquid is thickened.
Grease ramekins with olive oil, and line with puff pastry. Add meat, piling high, and make a lid for it. Bake at 200C / 375F for 20 minutes until the top is golden. Let cool for 10 minutes, until you can run a knife around the outside to loosen, and then using oven mitts you can shake and maneuver it out of the ramekin.