The moment the aroma of roasted lamb and fragrant rosemary wafts through the kitchen, you know something special is on the way. Inspired by a cozy family gathering, I whipped up these Pulled Lamb, Rosemary and Cheese Pies that are the ultimate expression of indulgence and comfort. Each pie offers a delightful contrast of flaky pastry encasing a savory filling brimming with tender lamb, rich mozzarella, and the warmth of garlic and herbs.
Perfect for a weekend dinner or a festive potluck, these pies not only cater to your taste buds but also evoke a sense of nostalgia with every bite. They’re easy to make yet impressive enough to wow friends and family, proving you don’t need hours in the kitchen to create something extraordinary. So grab that leg of lamb and get ready to elevate your pie game—this recipe is about to become a staple in your home cooking repertoire!
Why is Pulled Lamb so irresistible?
Indulgence at Its Finest: These Pulled Lamb, Rosemary and Cheese Pies are designed to please your palate. Flaky Pastry: The contrast of the golden, crispy exterior and the tender, flavorful filling makes each bite a delight. Easy Yet Impressive: Perfect for gatherings, your friends will be amazed at your cooking skills without needing to spend hours in the kitchen. Nostalgic Comfort: Each pie brings warmth and memories with every bite, reminiscent of cozy family meals. Versatile Ingredients: Feel free to swap out the lamb, cheese, or herbs to match your preferences or dietary needs, making it a go-to recipe for any occasion!
Pulled Lamb, Rosemary and Cheese Pie Ingredients
For the Lamb Filling
• Leg of Lamb (2kg, bone-in) – Main protein that provides rich flavor; using leftover roast lamb can save time.
• Garlic (5 cloves, peeled) – Adds a deep aroma that complements the lamb beautifully.
• Rosemary (2 large sprigs + 1 tablespoon finely chopped) – Imparts a fragrant, herbaceous note; thyme can be used as a substitute if desired.
• Sea Salt & Ground Pepper – Essential for enhancing flavors; taste and adjust to suit your preference.
• Red Wine (1 cup) – Adds depth and richness; broth can be a non-alcoholic alternative for a similar effect.
• Water (½ cup) – Aiding in the braising process for tender meat.
• Flour (3 tablespoons) – Thickens the gravy, ensuring a rich texture.
• Boiling Water (¾ cup) – Used to create a luscious final gravy; timing is key for thickening.
• Cream (¼ cup) – Introduces a glossy finish and extra richness to the gravy.
• Caramelised Onions (1 cup, optional) – Adds sweetness and depth to the filling; feel free to omit for simplicity.
For the Pastry
• Ready Rolled Puff Pastry (2 squares, 500 grams total) – This is the comforting exterior of the pie; keep the pastry chilled for optimal flakiness.
• Mozzarella (⅔ cup, grated) – Provides creamy texture; swap cheddar for an exciting flavor variation.
• Egg (1, whisked) – Perfect for egg-washing the pastry, yielding a beautifully golden crust.
• Poppy/Sesame Seeds (1 teaspoon, optional) – Adds texture and visual appeal to the finished pies.
These Pulled Lamb, Rosemary and Cheese Pies promise an irresistible culinary experience that seamlessly combines ease and indulgence!
How to Make Pulled Lamb, Rosemary and Cheese Pie
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Preheat Oven: Preheat your oven to 160˚C. This temperature allows the lamb to roast slowly, developing deep flavors and tenderness.
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Prepare Lamb: In an oven dish, add the leg of lamb along with two large sprigs of rosemary. Generously season the lamb with sea salt and ground pepper for robust taste.
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Insert Garlic: Make five slits in the lamb and gently insert the peeled garlic cloves. This technique infuses the meat with a lovely garlicky aroma as it cooks.
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Add Liquids: Pour in 1 cup of red wine and ½ cup of water around the lamb. Cover the dish with foil; this traps moisture, crucial for braising the lamb. Roast for 5 hours.
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Finish Roasting: After 5 hours, remove the foil and roast the lamb uncovered for another 40 minutes until the exterior is beautifully browned and the meat is fork-tender.
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Shred Lamb: Once cooled slightly, shred the lamb from the bone, discarding excess fat. Mix in finely chopped rosemary and caramelised onions, if using, to add depth.
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Make Gravy: In a pan, drain excess fat from the roasting juices. Add 3 tablespoons of flour and stir well. Gradually mix in ¾ cup of boiling water until thickened, then stir in ¼ cup of cream for richness.
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Chill Mixture: Let the lamb and gravy mixture cool in the fridge for at least 30 minutes or overnight. This helps the flavors meld beautifully.
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Prepare Pastry: Roll out the 2 squares of ready-rolled puff pastry and cut into circles. Each circle should be large enough to hold the filling and be sealed easily.
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Fill Pastry: Place a spoonful of the cooled lamb filling on each pastry circle, topped with ⅔ cup of grated mozzarella. Seal the edges using whisked egg for a golden finish.
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Chill Again: Refrigerate the assembled pies while you preheat your oven to 180˚C. This ensures a perfect flaky texture when baked.
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Bake Pies: Bake the pies for 45 minutes, or until the pastry is golden brown and flaky. Let them rest for 5 minutes before serving to enhance the flavors.
Optional: Serve with a dollop of mint jelly for a refreshing contrast.
Exact quantities are listed in the recipe card below.
Pulled Lamb Variations
Feel free to explore and personalize these delightful pies, adding your unique twist to each bite.
- Beef or Chicken: Substitute lamb with beef or chicken for a different flavor profile while keeping the savory goodness intact. Both options will still deliver a heartwarming pie experience.
- Vegetarian Delight: Swap the meat for a plant-based protein like lentils or mushrooms, creating a hearty filling packed with flavor and texture that everyone will enjoy.
- Cheese Swap: Experiment with different cheeses like feta or Gruyère, enhancing the richness and adding an exciting twist to each pie.
- Extra Veggies: Mix in some sautéed spinach, mushrooms, or even diced carrots to amp up the nutrition and add lovely textures in every mouthful.
- Add Heat: For a kick, incorporate diced jalapeños or a splash of hot sauce into the lamb filling. This will awaken the flavors and give your pies a spicy edge.
- Herb Variations: While rosemary is wonderful, consider using thyme or oregano for an aromatic twist that beautifully complements the filling.
- Savory Toppings: Top your filled pastry with sesame or poppy seeds before baking for an extra crunch and visual flair that will dazzle your guests.
- Rich Gravy Enhancements: Enhance the gravy with a splash of balsamic vinegar or Worcestershire sauce, deepening the flavor profile and creating a more complex taste.
With these variations, you can easily make these Pulled Lamb, Rosemary, and Cheese Pies your own, memorable dish every time!
Expert Tips for Pulled Lamb Pies
• Seal It Well: Make sure to seal the edges of your pie crust tightly to avoid any filling leakage during cooking.
• Flavor Boost: Taste your filling before sealing the pies to ensure the seasoning is just right, especially the pulled lamb and rosemary.
• Rest for Perfection: Allow the pies to rest for at least 5 minutes post-baking; this enhances flavors and makes slicing easier.
• Cool the Filling: Chill the lamb and gravy mixture for at least 30 minutes before filling; this helps everything blend together beautifully.
• Chill the Pastry: Keeping your puff pastry chilled until ready to use ensures a crispier texture when baked; don’t rush this step!
How to Store and Freeze Pulled Lamb, Rosemary and Cheese Pies
Room Temperature: Keep baked pies at room temperature for up to 2 hours before storing to avoid temperature drops.
Fridge: Store any leftover pies in an airtight container in the fridge for up to 3 days to maintain freshness and flavor.
Freezer: Freeze unbaked pies for up to 3 months. Wrap each pie in plastic wrap and then in foil to prevent freezer burn. To bake, thaw overnight in the fridge and increase baking time as needed.
Reheating: For best results, reheat baked pies in the oven at 180˚C for 15-20 minutes until heated through, restoring that delightful crispness to the pastry.
What to Serve with Pulled Lamb, Rosemary and Cheese Pie?
Indulge in a delightful culinary journey that’s as comforting as it is delicious!
- Tomato Chutney: This sweet and tangy condiment complements the savory richness of the pie beautifully, adding a burst of flavor to each bite.
- Creamy Mashed Potatoes: The fluffy texture of mashed potatoes balances the pie’s flaky crust while soaking up every bit of succulent gravy.
- Mint Jelly: A classic pairing that adds a refreshing kick; its sweetness contrasts perfectly with the savory lamb and aromatic rosemary.
- Steamed Green Beans: Crisp-tender green beans bring a pop of color and fresh crunch, making for a beautiful plate alongside your hearty pie.
- Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes roasted until caramelized offer a slightly sweet and earthy side that enhances the dish’s comfort factor.
Imagine a table spread with these vibrant accompaniments, bringing warmth and joy to your gatherings!
- A Bold Red Wine: A glass of robust red pairs well with the richness of the lamb pie, enhancing the overall dining experience.
- Fresh Garden Salad: Light, refreshing greens with a zesty vinaigrette provide a lovely contrast to the pie’s indulgence.
- Crusty Bread: Serve with slices of warm, crusty bread to mop up the delicious lamb filling and gravy—a true delight!
- Chocolate Lava Cake: For dessert, a rich chocolate lava cake can be the perfect ending to this comforting meal, balancing flavors seamlessly.
Make Ahead Options
These Pulled Lamb, Rosemary and Cheese Pies are fantastic for meal prep enthusiasts looking to save time on busy evenings! You can prepare the lamb filling and gravy up to 24 hours in advance; simply cool them down and refrigerate them in an airtight container. To prevent the pastry from becoming soggy, assemble the pies just before baking. When you’re ready to enjoy, take them out of the fridge and just pop them directly into the preheated oven. This method ensures that your pies remain just as delicious and flaky while allowing you to serve a comforting meal with minimal effort.
Pulled Lamb, Rosemary and Cheese Pie Recipe FAQs
What type of lamb should I use for this recipe?
Absolutely! I recommend using a bone-in leg of lamb for maximum flavor and tenderness. If you have leftovers from a roast, those work beautifully too. Consider choosing a cut that appears fresh and has a good amount of marbling for the best results.
How long can I store these pies, and what’s the best method?
You can refrigerate any leftover baked pies in an airtight container for up to 3 days. For longer storage, unbaked pies can be frozen for up to 3 months. Just wrap each pie tightly in plastic wrap and then in foil to prevent freezer burn. For baked pies, they’re best reheated in the oven at 180˚C for about 15-20 minutes to revive their flaky texture!
Can I freeze the Pulled Lamb, Rosemary and Cheese Pie?
Very! To freeze unbaked pies, wrap them individually in plastic wrap and then in foil. They can be kept in the freezer for up to 3 months. When ready to bake, thaw them overnight in the refrigerator. Increase baking time slightly if they remain cold in the center after the initial recommended duration.
What if my pie crust cracks while baking?
If your pastry cracks, don’t worry! It’s usually a sign that the dough might be too warm or has been stretched too thin. To prevent this in the future, keep the puff pastry chilled until you’re ready to use it, and be gentle when sealing the edges.
Are there any dietary considerations for this recipe?
For those with allergies, this pie recipe contains dairy from the mozzarella and cream, so keep that in mind. If you’re looking for alternatives, you can substitute the mozzarella with a non-dairy cheese option. Similarly, if you’re concerned about gluten, consider using a gluten-free puff pastry for a delicious variation without compromising the experience.
Pulled Lamb, Rosemary and Cheese Pie: Comfort in Every Bite
Ingredients
Equipment
Method
- Preheat your oven to 160˚C.
- In an oven dish, add the leg of lamb along with two large sprigs of rosemary. Season with sea salt and ground pepper.
- Make five slits in the lamb and insert the peeled garlic cloves.
- Pour in 1 cup of red wine and ½ cup of water, cover with foil, and roast for 5 hours.
- Remove the foil and roast the lamb uncovered for another 40 minutes.
- Once cooled, shred the lamb from the bone, mix in finely chopped rosemary and caramelised onions.
- In a pan, drain excess fat, add 3 tablespoons of flour, and gradually mix in ¾ cup of boiling water until thickened. Stir in ¼ cup of cream.
- Chill the lamb and gravy mixture in the fridge for at least 30 minutes.
- Roll out the puff pastry and cut into circles large enough to hold the filling.
- Place a spoonful of the cooled lamb filling on each pastry circle, topped with grated mozzarella. Seal the edges using whisked egg.
- Refrigerate the assembled pies while preheating your oven to 180˚C.
- Bake the pies for 45 minutes or until golden brown.
- Let them rest for 5 minutes before serving.