• Cooking oil spray, for greasing
• 1 Tbsp olive oil
• 1⁄2 brown onion, finely chopped
• 1 clove garlic, crushed
• 1⁄4 cup grated carrot
• 200g lamb mince
• 2 Tbsp tomato paste
• 1 Tbsp mint jelly
• 1 tsp dried rosemary
• Salt and freshly ground black pepper, to season
• 2 sheets frozen ready-rolled shortcrust pastry, thawed
• 1 sheet frozen ready-rolled puff pastry, thawed
• 1 egg, lightly beaten
• 1⁄2 tsp poppy seeds
Preheat oven to 200°C. Grease the holes of a 6-hole muffin tin. Heat oil in a non- stick frying pan over a medium- high heat. Add onion, garlic and carrot and cook for 5 minutes or until softened.
Add mince and cook for 5 minutes or until browned, stirring occasionally to break up mince. Add tomato paste, mint jelly and rosemary. Cook for a further 5 minutes. Season with salt and pepper. Set aside to cool completely.
Cut out six 10cm rounds from shortcrust pastry and use to line muffin holes. Spoon lamb mixture into cases. Cut six 8cm rounds from puff pastry. Brush pastry-case edges with egg, then top with rounds and seal edges using a fork. Brush each with egg and sprinkle over poppy seeds.
Bake for 20 minutes or until golden-brown. Serve.
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