Name: Lamb and rosemary pies with scone topping
Cook time: 55 min
Total time: 55 min
Ingredients: 2 teaspoon olive oil; 5 (750g) thick lamb and rosemary sausages; 1 medium_piece (150g) brown onion, chopped finely; 1 tablespoon plain (all-purpose) flour; 1 1/4 cup (310ml) chicken stock; 1 tablespoon honey; 2 tablespoon fresh rosemary, coarsely chopped; 1 tablespoon milk; 4 sprigs fresh rosemary; 1 cup (150g) self-raising flour; 60 gram butter, chopped coarsely; 1/4 cup (20g) parmesan cheese, finely grated; 1/2 cup (125ml) milk, approximately

Lamb and rosemary pies with scone topping

These hearty pot pies with scone topping are quick to prepare and all you have to do is sit back and relax while they bake away. The perfect pick for an easy dinner the whole family will love.

Skip to Recipe

Makes 4 Item

Cook

55M

Ingredients

2 teaspoon olive oil

5 (750g) thick lamb and rosemary sausages

1 medium_piece (150g) brown onion, chopped finely

1 tablespoon plain (all-purpose) flour

1 1/4 cup (310ml) chicken stock

1 tablespoon honey

2 tablespoon fresh rosemary, coarsely chopped

1 tablespoon milk

4 sprigs fresh rosemary

1 cup (150g) self-raising flour

60 gram butter, chopped coarsely

1/4 cup (20g) parmesan cheese, finely grated

1/2 cup (125ml) milk, approximately

Method

1.Preheat oven to 200°C (180°C fan forced). Oil four 1¼-cup (310ml) ovenproof dishes.

2.Heat oil in large frying pan, cook sausages until browned and cooked through. Remove from pan, slice thinly. Cook onion in same pan, stirring, until tender. Add flour, cook, stirring, until mixture bubbles and thickens. Stir in stock, honey and chopped rosemary, stir over heat until mixture boils and thickens. Simmer, uncovered, 3 minutes. Return sausage to pan, season to taste.

3.Meanwhile, make scone topping. Place flour in medium bowl, rub in butter, stir in cheese. Stir in enough milk to make a soft sticky dough. Divide dough into four, knead into rounds to fit dishes.

4.Spoon hot filling into dishes. Top with scone topping. Brush with milk, press a rosemary sprig into top of each pie. Bake about 25 minutes or until browned.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy