Skip to main content
Woolworthsnavigate home
Woolworthsnavigate home
Everyday Rewards
Time slot:
Loading...
Delivery:Loading...

Lamb & Mushroom Pithivier Pie

You'll forget all about mince and cheese pies with this Lamb & Mushroom Pithivier Pie recipe. It makes for crispy puff pastry filled with delicious shredded lamb, sliced mushrooms and tasty cheese – perfect for entertaining.
Photo of Lamb & Mushroom Pithivier Pie

Ingredients

  • 2 tablespoons rosemary, chopped
  • 100 grams mushrooms, sliced
  • 1/4 cup lamb stock
  • 6 slices brie
  • 3 cups leftover shredded roast lamb
  • 2 sheets puff pastry
  • 1 teaspoons toasted sesame seeds
  • 1 onion, roughtly chopped
  • 1 egg, whisked
  • 25 grams butter
  • 1/4 cup flour
  • 1/4 cup red wine
  • 2 tablespoons rosemary, chopped
  • 100 grams mushrooms, sliced
  • 1/4 cup lamb stock
  • 6 slices brie
  • 3 cups leftover shredded roast lamb
  • 2 sheets puff pastry
  • 1 teaspoons toasted sesame seeds
  • 1 onion, roughtly chopped
  • 1 egg, whisked
  • 25 grams butter
  • 1/4 cup flour
  • 1/4 cup red wine

Method

  1. Step 1 of 8
    In a large frying pan, melt the butter. Add the onion, rosemary and mushrooms, cooking on a low-medium for 7-8 minutes to soften. Stir through the flour for a further 2 minutes.
  2. Step 2 of 8
    Add the stock and wine, bringing it to a simmer until the sauce is thick and smooth. Remove from the heat.
  3. Step 3 of 8
    Stir through the shredded lamb. Leave mix to cool to room temperature.
  4. Step 4 of 8
    Preheat the oven to 200°C (220°C fan-forced). Line a baking sheet with paper.
  5. Step 5 of 8
    Using the outline of a 22cm plate, cut two discs from the pastry. Place one on the baking tray. Spoon half the meat mixture onto the disc leaving a 1cm border. Place the slices of brie or tasty cheese on top. Spoon on the remaining mixture.
  6. Step 6 of 8
    Brush the edges with the egg, then place on the other disc of pastry, pressing down the sides. Fold the edges over to seal. Brush the top with more egg.
  7. Step 7 of 8
    Using a sharp knife, decorate the pastry to your liking and poke a hole in the top to let out any steam. Sprinkle with sesame seeds.
  8. Step 8 of 8
    Cook for 25 minutes or until puffed and golden.

Nutrition per serving

3005 Kilojoules
Protein38 grams
Fat53 grams
Carbs24 grams
Sugars2 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 8
    In a large frying pan, melt the butter. Add the onion, rosemary and mushrooms, cooking on a low-medium for 7-8 minutes to soften. Stir through the flour for a further 2 minutes.
  2. Step 2 of 8
    Add the stock and wine, bringing it to a simmer until the sauce is thick and smooth. Remove from the heat.
  3. Step 3 of 8
    Stir through the shredded lamb. Leave mix to cool to room temperature.
  4. Step 4 of 8
    Preheat the oven to 200°C (220°C fan-forced). Line a baking sheet with paper.
  5. Step 5 of 8
    Using the outline of a 22cm plate, cut two discs from the pastry. Place one on the baking tray. Spoon half the meat mixture onto the disc leaving a 1cm border. Place the slices of brie or tasty cheese on top. Spoon on the remaining mixture.
  6. Step 6 of 8
    Brush the edges with the egg, then place on the other disc of pastry, pressing down the sides. Fold the edges over to seal. Brush the top with more egg.
  7. Step 7 of 8
    Using a sharp knife, decorate the pastry to your liking and poke a hole in the top to let out any steam. Sprinkle with sesame seeds.
  8. Step 8 of 8
    Cook for 25 minutes or until puffed and golden.

More recipes like this

Leftovers MakeoverDinnerNew Zealand (Kiwi Classics)WinterPies & TartsFrenchPrep & Freeze