Recipe for Lamb and Apricot Pies 
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Yield:
1
Ingredients:
Amount Ingredient
1 pkt First Choice savoury pastry sheets
2 tbl olive oil
400 gm ground lamb
1 x onion, chopped
2 x cloves garlic, crushed
1 tbl fresh chopped rosemary or
1 tsp Greggs dried rosemary
1/4 tsp Greggs allspice
Grated zest of 1/2 orange
1 tbl white wine vinegar
1/2 tsp sugar
Salt and ground black pepper
4 x dried apricots, chopped
Instructions:
Instructions: Heat the oil in a saute pan, add the lamb and quickly cook over a high heat.

Add the onion, garlic, rosemary, allspice, orange zest, vinegar, sugar and season well with salt and ground black pepper. Simmer for 15 minutes, then allow to cool.

Cut the pastry sheets into 8 circles (large enough to line large muffin tins).

Pack the lamb filling into the pastry cases.

Top with a few chopped apricots.

Brush edges with beaten egg, then cut out 8 pastry tops.

Cover and seal the edges. (Use any surplus pastry to decorate.)

Glaze the pastry with beaten egg and bake at 180 C for 35 minutes or until golden.

Leave to cool slightly, then remove with a palette knife.

NOTES : Makes 8-10

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