Lamb Pie - Careme Pastry

Ingredients

• 1 (445g packet) Carême Sour Cream Shortcrust Pastry, defrosted
• 500g lamb mince
• 1 brown onion diced
• 2 cloves garlic sliced
• 1 stick celery diced
• 1 medium carrot diced
• 1 dessertspoon chopped rosemary
• 1 tablespoon plain flour
• 1 cup chicken stock (we like The Stock Merchant)
• 1 cup frozen peas
• 1 egg beaten for egg wash
• Preheat oven to 200c fan-forced (220c non-fan).
• Line a baking tray with baking paper. Cut the pastry in half lengthways, place on baking tray and pop in fridge while you prepare the filling.
• Add peas and stir through.
• Transfer the filling to a large plate or tray to speed up cooling it down.
• Once filling is cool, place one half of pastry on baking tray, top this with the filling, leaving a 2cm border.
• Take the other piece of pastry fold in half and cut slits along the fold line at 2cm intervals (see photo).
• Brush the border of the base pastry with eggwash, then take the lid and place on top of the filling, sealing the edges (see photo below). Brush the top of the pie with egg wash.