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MOCK Lamb & Beetroot Open Pie

Serves 2

22 VEX 0749 SHOP February Web Assets 2 Recipe Shot MOCK Lamb And Beetroot Open Pie



  1. Bake the beetroots at 160°C for around 2 hours until cooked through.
  2. Make the Zero egg by blending with 20g ice cold water for 30 seconds and refrigerating until needed.
  3. Finely dice carrots and onions and pan fry with a little oil until soft but not coloured,
  4. Add chopped thyme and torn MOCK lamb pieces and turn heat up to colour MOCK lamb.
  5. In a separate pan make up gravy with 100ml boiling water.
  6. Add the gravy to the MOCK lamb and reduce by 1/3.
  7. Cut a 25cm diameter circle of puff pastry and brush the circumference with Zero egg mixture.
  8. Peel and slice beetroot and place in a circle around the centre of the pastry.
  9. Top with the MOCK lamb sauce.
  10. Fold and pinch the edges of the pie and brush with remaining Zero egg mixture.
  11. Bake in the oven at 180°C for 20 minutes until pastry has cooked on the base and sides are coloured.

Used in this recipe

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