- Step 1
Preheat oven to 200°C. Use an 8cm-round pastry cutter to cut discs from the pastry. Line 2 x 12-hole muffin pans (⊃1;/⊃3; cup/80ml capacity) with the pastry discs. Prick the bases. Line each case with a small piece of baking paper. Fill with baking weights. Bake for 15 mins or until golden brown. Remove the paper and baking weights.
- Step 2
Meanwhile, heat the oil in a frying pan over medium-high heat. Cook the onion and garlic, stirring, for 5 mins or until onion softens. Add the lamb and cook, stirring to break up any lumps, for 5 mins or until cooked through. Add flour and stir to combine. Add the stock, Worcestershire sauce and rosemary and cook, stirring, for 5 mins or until the sauce boils and thickens.
- Step 3
Divide the mince mixture between the pastry cases. Return to the oven for 10 mins or until heated through.
- Step 4
Cook peas in a saucepan of boiling water for 2 mins or until tender. Drain. Process the peas, cream and mint in a food processor until a coarse puree forms. Season with salt and pepper. Place pies on a platter. Top with the pea mash.