Wednesday, 23 October 2013

Lamb and Rosemary Plait Pie

I am a little obsessed with recipe books, when we moved I had to lose a lot of them as well space has been tricky, I mourned some of them and find my collection is quietly growing again. 

I have one book that I bought when I was 17 called The Complete Cookbook, (a bit of a fib as its mainly Chinese, Indian and bizarrely diet food recipes) the book is well past its best it was about £1.99 when I bought it in a cheap bookshop, the pages all fell out almost immediately but as it was a first book buy, sentimentality allows it to stay.

My fave recipe in the book is the Lamb Pie, the taste of lambs mince with rosemary in hot pastry really is delicious.

Cooler weather makes me want to bake pies.

The recipe is in the book under 'Meals for Two, but this easily feeds 4 with some left over. I have also made similar pies replacing the lamb and rosemary for pork mince and sage or beef mince and mixed hers, for a bolognese pie!

Don't laugh!!

 The lamb recipe actually a plait (know its a sorry excuse) and for reasons of stubbornness, I keep trying to make a pastry plait! With my splinted broken finger, I decided I would still have a go.  This is the worst looking yet, but the disability did not help, my excuse and I'm sticking to it.

Anybody have any tips on how to plait pastry let me know?

Its looks more Lamb Splat than Plait. The picture was just cleverly arranged. But do not be put off by the picture its easy to make Lamb Pie and tasty too.

Another reason for me adding the recipe for Lamb Plait is its nowhere else to be found unless you can tell me otherwise?

I googled many variations to try to find it and its not there, which made me wonder if anybody else will look for it.

I use shop bought puff pastry, I was a whizz at it when at school. I got top marks, but I just not got the time.

The filling is a quick mix together and then placed onto the pastry. Really worth a go for taste and impressing the family.

I love saying I have made a homemade pie!  Goes great with new potatoes and green beans, or chips and beans. I also love it cold  the next day!


Pack of ready rolled puff pastry
2 eggs beaten (one for glazing)
500g lambs mince
1 onion finely chopped
1 tablespoon of tomato puree
2 teaspoons of dried rosemary
1 tablespoon Worcestershire sauce
1 slice bread made into crumbs
Black pepper to taste
Salt if desired.


Preheat the oven 220C, 425F Gas 7, Fan 210.

Mix together the mince, puree, Worcestershire sauce, onion, breadcrumbs, rosemary and one of the eggs , really making sure its all well blended. Season if desired. 

Roll out the pastry on a floured board, making an oblong shape.

Season to taste then place the lamb mix down the centre of the rolled pastry. Cut diagonal strips from the meat  to the edges along both sides

Brush all four sides with a little of the remaining egg. 

Fold the pastry over the meat at the short ends, then fold the strips so they meet in the centre, I overlap mine.

Now using two large fish slices or cake slices move the plait onto a large baking sheet covered with greaseproof paper, or parchment.

Thoroughly brush the plait with beaten egg, paying attention to the areas you have where the meat shows.

Place into the oven and bake for 15 minutes.

Then reduce the heat to 180C, 350F, Gas Mark 5 Fan 170C and cook for a further 25-30 minutes.

It should be golden brown, allow to stand for about 5 minutes then serve!


  1. Replies
    1. That is lovely to say despite my non plait!!

  2. This sounds lovely! I have just started to make my own pies so I may well have to try this one!

    1. This one is easy, good luck, let me know if you make it!

  3. This looks delicious! I'd love to try it!

  4. That looks delicious and no laughing here I could do no where near as good :) x

    1. Ha I bet you could, I pride myself on tasty food, but presentation has never been my strong point. Thanks Sarah

  5. I probably shouldn't have read this just before lunch. That looks fabulous. I'll have to try it out. Popping over from the UBC!

    1. Thanks Penny I get hungry each time I come on here to reply!

  6. I'm with you on being able to say you have homemade pie. I often use the roll out stuff too. Might try it, but I'd need to substitute the lamb mince for something that's not mince (hubby doesn't like the texture).

    1. Tricky for the ease of the pie, lamb and potato maybe?

  7. Looks delicious!! I love a good pie and agree the colder weather makes us want comfort food like pies.
    I would suggest doing one strand at a time when plaiting, just go slowly and hopefully it should work out fine. It can be hard when you have thinner pastry.

    Lovely post, I now want some pie.....

    1. Hehe you would have thought I would have done better but I wanted to get the post up.

  8. That's pretty good considering you've a broken finger. The pie looks very filling and delicious.

    1. I thought it was not bad with the finger out of action, sadly it looks like that without any excuse!! It is very filling.

  9. What a great recipe! Thanks for sharing!

  10. This looked so good and original I tried it (my plait was far worse than yours) however it tasted wonderful and we all enjoyed it. I've done sausage plaits before for cold buffet type meals but this lamb and rosemary is a 1st for us and certainly won't be the last I was going to save a bit to try cold but unfortunately it got gobbled up. Some old cook books are just really worth hanging on to thanks for this grat now I'm sure going to be a family favorite

    1. Oh thank you for trying and for letting me know, I am glad it was a hit with the family.This is lovely cold too. Love sausage plaits as well.

  11. fab yummm would love to try this!

  12. This looks amazing. I may try to recreate it with some vegetables.

  13. Wow this looks so amazing! Definately want to try this!