Personally, I find the combination of flaky pastry pies filled with slow-cooked lamb shanks and the aroma of exotic spices in the mango chutney, simply irresistible. The recipe is fantastic for using up any type of leftover slow-cooked or pulled meat and the pies freeze well, so not much can go to waste.
Unless you come from an Australian background or British or Irish heritage, the concept of a meat pie may be a little foreign to you. In fact, my Mum would often giggle when being told someone was having a “meat cake” – a translation she came up with to justify the giggle-worthiness of the now Aussie classic.
For me, it’s a pie as good as any. And this one is no exception.
The appeal of its classic, light and flaky puff pastry “lid” goes beyond just the “lid”. Because if you want out-of-this-world pies, use puff pastry for both the case and the lid. Have you ever tried it? You so should next time… There’s a pie shop in the city that sells all-round puff pastry pies and they are amazing. The pastry crisps up while remaining inherently light, unlike those stodgy, rubbery and floury shortcrust pie “bowls” used in so many pies.
Prompted by the cooling weather and the last of the season’s mangoes I whipped up the Mango Chutney adapting from this recipe a couple of weeks back. With the weather turning colder and rainy later that week, these Lamb Shank and Mango Chutney Pies with a warm hint of curry, were a welcoming comfort. Perfect for anyone who is not a big fan of meat off the bone. The last two are tucked away in the freezer, waiting to be devoured one day soon when the weather turns for the worse and we’ll be in need of a quick, but nourishing meal.
Here are 10 Other Savoury Pie Filling Ideas:
- Pork Rib Pies
- Vegan Shephard’s Pie
- Beef Spinach and Cheese Pie
- Beef Pie with Mushy Peas and Gravy
- Chicken Butternut Squash Hazelnut Mash Pies
- Beef Stout and Oyster Pie
- Beef and Guinness Pies
- Rigatoni Pasta Pie
- Fish Pie
- Single-serve Beef Wellington Pies