Pulled Lamb, Caramelised Onion, Cheese and Rosemary Mini Pies

lamb, onion, cheese and rosemary mini pies
  • 16 servings
  • 30 minutes to prepare
Print This


  • 1 leg of lamb, any excess fat removed
  • 800ml stock
  • 8 sprigs of rosemary (2 sprigs finely chopped)
  • Salt and pepper to season
  • 3 packets short crust pastry
  • 240g vintage cheddar cheese
  • 1 egg for the egg wash
  • For The Caramelised Onions
  • 1tbsp olive oil
  • 2 large red onions sliced
  • 1tbsp butter
  • 1tbsp brown sugar
  • 100ml red wine


1. Using a slow cooker, cook the leg of lamb for approximately 4 hours on low.
2. While the lamb is cooking prepare the caramelised onions. In a frying pan, heat the olive oil and add the onions with the butter, sugar and red wine and cook on a low heat for about an hour. Then leave to stand until the lamb is ready.
3. Remove the lamb and using two forks, start to shred the meat removing bones and any visible fat.
4. Add the stock, caramelised onions, finely chopped rosemary and shredded lamb to the slow cooker and cook for a further 2 hours at 100 degrees or a low setting. Remove and allow the meat to cool.
5. Grease 2 muffin trays with butter and cut rounds of pastry that are bigger than the muffin hole and gently push down. Fill each pie case with the lamb mixture and top with a chunk of cheese.
6. Cut smaller pastry rounds for the lids, place one on top of each pie and crimp together using a fork. Egg wash the top of each pie and sprinkle with black pepper and a sprig of rosemary.
7. Bake at 180°C/170°C Fan/356° F/Gas Mark 4 for 30-35 minutes until golden.

Chef’s Tip:
The mixture is ideally best made the day before assembly as it gives all the flavours time to infuse. It also allows the mixture to be fully cooled, so when assembling you don’t get soggy pastry before baking.