Lamb and Mint Pie

Ingredients:

320g Shortcrust Pastry,
1 Neck of Lamb,
½ teaspoon Mint sauce,
1 ½ ladles of gravy,
Splash of milk

Method:

1. Wrap the lamb in tin foil and put in a roasting dish in the oven for 30 minutes on 200^o.
2. Roll out the pastry and cut into 3 big and 3 little circles.
3. Put the 3 big circles in 3 aluminium foil pie dishes.
4. Mix the mint sauce and gravy together.
5. Cut the lamb up into small chunks and place on top of the pasty in the dishes.
6. Spoon ½ a ladle of gravy over the lamb in each dish.
7. Place the small circle of pastry on top of the lamb and gently press around the edge of the pie to secure.
8. Brush some milk over the tops of the pies, and put in the oven for 30 minutes on 200^o until golden brown.
9. Dish up and enjoy!

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