Meats Recipes - Lamb and Rice Pie

Ingredients                                        

• 175 g/6 oz/1 1/2 cups cold cooked lamb, diced

• 100 g/4 oz/1 cup cooked long-grain rice

• 15 ml/1 tbsp chopped mint

• 225 g/8 oz/1 cup cottage cheese with pineapple

• Salt and freshly ground black pepper

• 30 ml/2 tbsp milk

• 225 g/8 oz puff pastry (paste)

• 1 egg, beaten

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Method:

1. Mix the lamb with the rice, mint, cottage cheese and a little salt and pepper in a pie dish. Add the milk.

2. Dampen the rim of the dish with water. Roll out the pastry and use to cover the pie.

3. Flute the edge, make a hole in the centre to allow steam to escape and make leaves out of pastry trimmings. Brush with the egg to glaze.

4. Bake in the oven at 220°C/425°F/gas mark 7 for 15 minutes then reduce the heat to 180°C/350°F/gas mark 4 and continue cooking for 30 minutes until piping hot and the top is crisp and golden.

5. Cover loosely with foil if over-browning.