Irish Lamb Hand Pies
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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 Time10 minutes


serving amount

250 g

Ground Lamb

340 g

Puff Pastry

(Contains Soy, Wheat)

56 g

Spring Mix

85 g

Red Grapes

1 tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

1 unit(s)

Yellow Onion

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 unit(s)


2 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

7 g


2 unit(s)

Garlic, cloves

1 tbsp

Worcestershire Sauce

(May contain Egg, Soy, Mustard, Fish, Milk, Wheat, Sesame, Crustaceans, Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

¼ tsp


¼ tsp

Salt and Pepper*

2.25 tbsp



Nutrition Values

Calories1260 kcal
Fat83 g
Saturated Fat36 g
Carbohydrate89 g
Sugar16 g
Dietary Fiber6 g
Protein34 g
Cholesterol110 mg
Sodium1280 mg
Trans Fat1.5 g
Potassium900 mg
Calcium75 mg
Iron7 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.


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


Prep pastry

Unroll puff pastry on a parchment-lined baking sheet. Cut pastry in half lengthwise, to create two 6-inch wide rectangles. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets and create 4 rectangles.) 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 onions. 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 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 hand pies bake, heat a small pot over medium heat. When hot, add grapes, remaining onions, half the 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 vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. Add spring mix and cucumbers to dressing, then toss to combine. Divide Irish lamb hand pies and salad between plates. Dollop grape chutney over pies.