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Lamb & Olive Pot Pies

·         Serves 4

·         Prep 35 minutes

·         Cook 2 hours 5 minutes

·         Cost $3.50 a serve

Ingredient

·         1 tablespoon vegetable or olive oil

·         6 (1.2kg) lamb forequarter chops

·         1 onion, thinly sliced

·         3 cloves garlic, crushed

·         2 rosemary sprigs

·         2 x 405g cans diced tomatoes with basil and oregano

·         ⅓ cup pitted kalamata olives, sliced

·         2 tablespoons oregano leaves

·         1 sheet frozen puff pastry, thawed

·         60g fetta, crumbled

Recipe

1.    Heat oil in a large saucepan over moderately high heat. Cook and turn lamb, in batches, for 2 minutes or until browned. Transfer to a heatproof plate.

2.    Add onion to pan; cook and stir for 2 minutes or until soft. Add garlic and rosemary; cook and stir for 30 seconds or until fragrant. Add tomatoes and 1 cup water. Bring to the boil. Reduce heat; simmer, covered, for 45 minutes. Uncover; simmer for a further 45 minutes or until the lamb is tender. Remove from heat. Transfer lamb to a chopping board. Using two forks, shred lamb. Return shredded lamb to pan. Discard any bones and the rosemary stalks. Add olives and oregano to pan; stir to combine.

3.    Preheat oven to 220°C/200°C fan-forced. Place 4 x 1¼-cup ovenproof dishes on a baking tray. Cut pastry lengthwise into four equal strips. Cut strips crosswise into 1cm-widestrips. Spoon lamb into prepared dishes. Top with fetta and pastry strips. Bake for 25 minutes or until pastry is golden.

 Lamb & Olive Pot Pies

Lamb & Olive Pot Pies

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