Mary Berry’s Savory Mince Pies (ground lamb)

Mary Berry's Savoury Lamb Mince Pies (adapted from show description) This recipe is a savoury take on the traditional mince pie, using a rough puff pastry and a rich, spiced lamb filling. Ingredients For the Pastry: Rough puff pastry (pre-made or homemade) For the Lamb Filling: Ground (minced) lamb Sultanas (golden raisins) Spices (e.g., cinnamon, cloves, nutmeg) Onion and carrot (likely a standard base for a savoury pie) Stock and tomato purée (for a rich sauce) Method (General Steps) Prepare the filling: Sauté the ground lamb with chopped onions and carrots until browned. Add spices, sultanas, stock, and tomato purée, then simmer until the mixture is thick and rich. Allow the filling to cool completely. Prepare the pastry: Roll out the rough puff pastry on a floured surface. Cut out circles for the bases and tops (you could use star shapes for a festive touch). Assemble the pies: Line a muffin or bun tin with the pastry circles. Spoon the cooled lamb filling into each case. Top and bake: Top the pies with the remaining pastry tops. Brush with a little beaten egg or milk for a golden finish. Bake: Bake in a preheated oven (around 200°C or 400°F) until the pastry is golden brown and puffed.

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Step 1

Method (General Steps) Prepare the filling: Sauté the ground lamb with chopped onions and carrots until browned. Add spices, sultanas, stock, and tomato purée, then simmer until the mixture is thick and rich. Add zest of lemon and stir through. Allow the filling to cool completely in the refrigerator so to add cold filling into pastry. Prepare the pastry: Roll out the rough puff pastry on a floured surface. Cut out circles for the bases and tops (you could use star shapes for a festive touch). Assemble the pies: Line a muffin or bun tin with the pastry circles. Spoon the cooled lamb filling into each case. Top and bake: Top the pies with the remaining pastry tops. Brush with a little beaten egg or milk for a golden finish. Bake: Bake in a preheated oven (around 200°C or 400°F) until the pastry is golden brown and puffed.

Step 2

Puff pastry choices: Classic puff pastry creates super-light, airy layers by laminating a single block of butter into dough with many folds, while rough puff (or blitz puff) is a quicker shortcut where cold, diced butter is mixed into the flour, resulting in a flakier, less delicate pastry that's still buttery and great for pies. Rough puff is faster and simpler, while traditional puff is more labor-intensive for that signature, distinct layering.