Easter Sunday Recipe - Mini Lamb Pies with Sautéed Peas

17 Apr 2019 / Food and Wine Pairing

  • 4 people

  • 1h 40 minutes

At Aveleda, innovation is a family tradition that all preserve, even in the simplest things. By the time of choosing the special Easter recipe Francisca, manager in the Aveleda sales team, challenged Clavel's Kitchen to reinvent one of the traditional dishes of this time of year. Thus came Mini Lamb Pies with Sautéed Peas, perfect to pair with Aveleda Loureiro & Alvarinho.

  • 2 tablespoons of olive oil 
  • 1 garlic clove  
  • ½ onion 
  • 2 bay leaves 
  • ½ chilli pepper 
  • 400g of lamb cutlets  
  • Salt 
  • Black Pepper 
  • 2 peeled tomatoes 
  • 50ml of red wine 
  • 2 rosemary twigs 
  • 1 tablespoon of oregano 
  • 3 sliced shallots 
  • 1 teaspoon of Dijon mustard  
  • 1 package of puff pastry  
  • 1 egg yolk 

  • 2 tablespoons of olive oil 
  • 1 garlic clove 
  • ½ onion 
  • 200g of peas 
  • 3 peppermint leaves 

On a large pot put the olive oil, the chopped garlic cloves and onions and sauté everything. Add the bay leaves and the chilli pepper and let it brown. Add the cutlets, previously chopped, to the pot and stir until the meat is well seared. Season with salt and pepper, add the tomatoes and let it boil. Add the red wine, the rosemary and the oregano, the sliced shallots and the mustard. Lower the temperature to medium and stir occasionally. Let the cutlets cook for 40 minutes on a low temperature. Pre heat the oven at 180ºC. Unfold the puff pastry on a floured surface and fill the muffin cups and cut the scraps. Cut circles in the dough and make a small cut in the centre of each circle. Fill each cup with a lamb cutlet and its mixture. Close the cups with the circles and brush them with the egg yolk. Put it in the oven and leave it to bake for 15 to 20 minutes. For the peas: on a small casserole put the olive oil, the chopped garlic cloves and onions and sauté everything. Add the peas and the peppermint leaves and stir everything. Let it sauté for 5 minutes and serve them while they’re still warm as a garnish for the lamb cutlet pies. 

Written by Aveleda