Ah, the meat pie. One of Australia’s most iconic culinary treats. Eating one of these succulent roast lamb pies always brings back memories of our school days. Way back when, schools didn’t provide lunch to the students. Instead, we’d all line up at one of the corners where some of the mothers and grandmothers would sell their fresh-made pies to the hungry hoards. Those delicious hand-held pies, topped with plenty of sauce (ketchup) were instrumental in the education of that generation–I know some days the thought of a homemade lamb pie for lunch was all that got us to school in the first place!
Even after all these years, I still have a soft spot in my heart for homemade lamb pies. After going gluten-free, I all but gave up on ever having one again. I mean, whoever heard of a soft, flaky gluten-free pie crust? And isn’t that half of the reason for eating the pie in the first place? Not to mention the mouthwatering moist roast lamb stuffed to the brim inside the crust, seasoned oh-so-perfectly with just the right blend of spices! No, no way I am going to just “give up” on Aussie lamb pies. A little bit of time experimenting, and I discovered I didn’t have to!
Without further ado, here is the Little Aussie Bakery’s take on the traditional Australian Lamb Pie. Of course you know it is gluten-free, but just for fun it is also completely free of dairy, soy, corn, nuts, and eggs! Yep, even the crust!
- 1 gluten-free pie crust, bottom and top (buy it online or get the recipe here)
- ¾ teaspoons salt
- 2 cloves garlic, minced
- 1 pound lamb shoulder, sliced thinly
- 1 tablespoon parsley
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 tablespoon olive oil
- Juice of half a lemon
- Black pepper, to taste
- Ketchup, to taste
- Make your gluten-free pie crusts (get the recipe here).
- Pre-heat your oven to 450°F
- Crush the salt into the garlic until you have a smooth paste.
- Combine the basil, oregano, parsley, oil, pepper, and lemon juice pepper in a bowl.
- Add the lamb and garlic paste to the spice mixture and incorporate well.
- Pour the lamb mixture into your bottom crust.
- Carefully arrange the top crust pastry over the lamb mixture.
- Be sure to cut slits or small holes into the top crust to allow venting.
- Bake in the pre-heated oven for 30-45 minutes, or until the pies are golden brown.
- Let cool and garnish with fresh mint. Serve with plenty of ketchup and enjoy!
Don’t feel l like making it yourself? We’ll make it for you!
Order online here.
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