Leftover Lamb Shank Pies
- Preheat oven to 180°C. Grease 4 holes out of a large, 6-hole muffin tin.
- Cut pastry to size so that you have 4 pie cases and 4 lids. Line the 4 greased muffin holes with the pastry case. Blind bake using baking paper and rice or baking weights for about 10 minutes, or until it is partially cooked. Remove from oven.
- Divide the lamb leftovers into 4 and spoon into the pastry cases (with some liquid but not too much, or the pastry will become soggy). Top with a pastry lid and brush with egg mixture. Pierce a hole in the top.
- Bake for about 25-30 minutes, or until meat is hot and pastry is crispy and cooked.