Irish Lamb Hand Pies
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Irish Lamb Hand Pies

Irish Lamb Hand Pies

with Grape Chutney and Cucumber Salad

Use a fork and knife or your hands to dig into these scrumptious Irish-inspired hand pies. The cucumber and grape salad with balsamic dressing is the perfect pairing for rich, savoury lamb.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time


serving amount

250 g

Ground Lamb

340 g

Puff Pastry

(Contains Gluten, Soy)

56 g

Spring Mix

85 g

Red Grapes

1 tbsp

Dijon Mustard

(Contains Mustard)

113 g

Yellow Onion

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

66 g

Mini Cucumber

2 tbsp

Tomato Sauce Base

7 g


6 g


1 tbsp

Worcestershire Sauce

Not included in your delivery

¼ tsp

Salt and Pepper*

2.25 tbsp


2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp



Nutrition Values

Calories1250 kcal
Fat82 g
Saturated Fat36 g
Carbohydrate88 g
Sugar15 g
Dietary Fiber6 g
Protein34 g
Cholesterol110 mg
Sodium1310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Large Non-Stick Pan
Measuring Spoons
Small pot
Large Bowl


Prep pastry

Before starting, preheat the oven to 400°F. Wash and dry all produce. Unroll the puff pastry on a parchment-lined baking sheet. Cut each pastry in half vertically, to create two 6-inch wide rectangles (use two parchment-lined baking sheets and create 4 rectangles for 4 ppl). Set aside.

Prep and cook filling

Peel, then cut onion into 1/4-inch pieces. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Peel, then mince or grate garlic. Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then lamb and half the onion. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min. Carefully drain and discard excess fat. Add thyme, Dijon, Worcestershire, garlic, tomato sauce base and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until mixture thickens slightly, 1-2 min. Season with salt and pepper, then stir to combine.

Assemble hand pies

Divide lamb mixture over half of each pastry rectangle. Working with one pastry rectangle at a time, fold the side of the pastry without lamb mixture over filling. Using your fingers, firmly pinch the border closed. (TIP: You can also use a fork and press around the edges of the pastry to seal shut.) Using a knife, make 2-3 small slits in the top of the pastry.

Bake hand pies

Bake hand pies in the middle of the oven, until puff pastry is golden-brown and cooked through, 25-28 min.

Make chutney

While the hand pies bake, heat a small pot over medium heat. When hot, add grapes, remaining onion, half the balsamic vinegar and 1 tbsp butter (dbl for 4 ppl). Cook stirring, often, until grapes burst and chutney thickens slightly, 5-6 min. (TIP: if you prefer a less chunky chutney, gently mash grapes with a fork).

Finish and serve

Cut cucumber into 1/4-inch rounds. Whisk together remaining balsamic, 2 tbsp oil and 1/4 tsp sugar in a large bowl. Season with salt and pepper. Add spring mix and cucumbers to dressing and toss to combine. Divide Irish lamb hand pies and salad between plates. Dollop grape chutney over pies.

Meal right image

Explore Similar Recipes

Meal left image