Leftover Moroccan Lamb Pot Pie
A great way to use up your leftovers. A new dish in minutes.
10 minutesPrep Time
20 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings2 sheet puff pastries, thawed
leftover moroccan lamb shanks
1 egg, for egg wash
Directions
- Preheat the oven to 180C.
- To make the filling, shred your lamb shanks with a fork and mix back in with the sauce.
- Place filling in an oven proof ramekin (or ramekins if you are making individual pot pies). Cut out pastry 2 or 3 cm larger than the diameter of your ramekin. Place it over the pie so it covers over the edges and take a sharp knife and trim the edges. Push down around the sides.
- Make a slit on top of the pastry to allow air to escape and brush it with egg wash.
- Bake in the oven for 15 - 20 minutes or until the pastry is puffed and golden.