Inspired by New Zealand’s love of lamb, these mini pies are made with a buttery pastry filled with mint-seasoned ground lamb and baked. About palm-sized, they can be served individually or shared at a larger gathering.
Rub the cold butter into the flour and salt until the mixture resembles coarse crumbs. Add the egg and cold water, then mix until a dough forms.
Wrap the dough in plastic wrap and refrigerate for 20 minutes.
Sauté the onion in cooking oil. Add the ground lamb and cook until it changes color. Stir in the meat stock, mint, and black pepper, then cook for 5 more minutes.
Roll the dough thin and line the mini pie pans. Fill with the meat mixture, cover with pastry, and press the edges together with a fork to seal.
Bake in an oven preheated to 200°C / 390°F for 25 minutes, until the tops are golden.
Do not roll out the dough before it has rested; unchilled dough can tear easily when fitted into the pans. Allergen: contains wheat (gluten), dairy, and egg.
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