Free-form lamb bolognese pie

Method

• 1
  Heat 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.
• 2
  Preheat 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.
• 3
  Spray top of pie with oil. Bake for 20 to 25 minutes or until golden and puffed. Stand for 5 minutes. Serve.