Leftover Lamb Shank Pies

Method

    1. Preheat oven to 180°C. Grease 4 holes out of a large, 6-hole muffin tin.
    2. 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.
    3. 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.
    4. Bake for about 25-30 minutes, or until meat is hot and pastry is crispy and cooked.