Irish Lamb Hand Pies

Irish Lamb Hand Pies

with Grape Chutney and Cucumber Salad

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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 difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

340 g

Puff Pastry

(ContainsWheat/Blé, Soy/Soja)

56 g

Spring Mix

85 g

Red Grapes

1 tbsp

Dijon Mustard


113 g

Yellow Onion

1 tbsp

Balsamic Vinegar


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*


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1250 kcal
Fat82 g
Saturated Fat36 g
Carbohydrate88 g
Sugar15 g
Dietary Fiber6 g
Protein34 g
Cholesterol110 mg
Sodium1310 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Measuring Spoons
Small pot
Large Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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


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).


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.