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Ingredients
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1 tablespoon olive oil
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500g lamb mince
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45g sachet Maggi bolognese pasta bake recipe base
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1 medium carrot, peeled, grated
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2 tablespoons pine nuts, toasted
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1/3 cup frozen peas
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2 sheets frozen puff pastry, partially thawed
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Olive oil cooking spray
Method
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1Heat oil in a large frying pan over high heat. Add lamb and recipe base. Cook, stirring, with a wooden spoon to break up mince, for 6 to 8 minutes or until browned and cooked through. Add carrot, pine nuts and peas. Season with salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes. Set aside for 20 minutes to cool.
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2Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place one sheet of pastry on tray. Spoon lamb mixture onto centre of pastry, leaving a 2cm border. Brush border with water. Place remaining sheet of pastry on top. Pinch edges together to seal and form a decorative pattern. Using a small knife, cut 3 slits in top of pastry to allow steam to escape during cooking.
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3Spray top of pie with oil. Bake for 20 to 25 minutes or until golden and puffed. Stand for 5 minutes. Serve.
Source: taste.com.au
