Lamb, Spinach, Ricotta And Egg Pies - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, finely chopped
1 clove garlic, crushed
8 oz ground lamb
2 cups ricotta cheese
1 pkg (10 oz) frozen chopped spinach, thawed and drained
1/4 cup finely chopped fresh mint
2 tsp finely grated lemon peel
4 sheets frozen puff pastry, thawed
5 None eggs
None None Arugula leaves and cherry tomatoes, to serve

Preparation

Preheat the oven to 400\u00b0F. Line 2 baking pans with parchment paper.
Heat oil in a large skillet on medium heat. Saute onion and garlic 2-3 mins until tender. Add ground lamb. Brown well 4-5 mins, breaking up lumps with the back of a spoon as it cooks. Transfer to a large bowl to cool.
Add cheese, spinach, mint and lemon peel to lamb mixture. Season to taste and mix well.
Cut corners from pastry sheets with a sharp knife to form large rounds. Discard corners. Divide spinach mixture among rounds, leaving a 1 1/2 inch border. Beat 1 of the eggs and brush on border. Fold edges around filling, leaving the center open.
Pleat pastry over filling to seal. Brush pastry with remaining beaten egg. Place pies on prepared pans.
Bake 15 mins. Remove from oven. Carefully crack an egg into the center of each pie, making sure yolks do not break. Bake pies a further 10 mins until egg is just set and pastry is golden. Serve with arugula and cherry tomatoes.