Lamb and olive pies with scone crusts

Carolyn Robertson

Ingredients

1	Olive oil
700 g	Lamb shoulder, steaks, trimmed of skin and excess fat (Main)
1	Onion, diced
3 cloves	Garlic, chopped
1 ½ cups	Beef stock
1 cup	Stuffed green olives
1	Lemon, freshly zested
1 tsp	Ground cinnamon
2 Tbsp	Marjoram leaves

Scone crust

3 tsp	Baking powder
2 cups	Flour
½ tsp	Salt
50 g	Butter
1 cup	Milk

Directions

1. Cut lamb into 2cm cubes. Heat a frying pan with a little olive oil and brown meat in batches. Remove.
2. Add onion and garlic to the pan and soften. Return meat to pan. Add olives and stock and bring to boil.
3. Reduce heat, half cover the pan and gently simmer for 1½ hours.
4. Stir in lemon zest, cinnamon and marjoram and season with salt and pepper to taste. Cool.
5. Divide mixture to fill 4 1½ to 2-cup ramekins.
6. For the scone crust, combine flour, salt and baking powder in a bowl. Rub in butter until crumbly.
7. Stir in milk to make a soft, smooth dough.
8. Wrap in plastic wrap and refrigerate for 20 mins.
9. Roll out pastry to 4mm and cut to cover ramekins. Brush edges of ramekins with water and cover with pastry lids.
10. Press edges with a fork to secure and cut a hole in the centre of each lid. Refrigerate for 20 minutes.
11. Preheat oven to 190C. Bake pies for 20-25 minutes or until crusts are puffed and golden brown.