Lamb Traveller Pies
Savoury little hand pies made for busy days and travel — hearty, portable, and low-carb. A fathead-style dough wrapped around seasoned minced lamb, baked until golden. Comfort food you can pack and carry.
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- 1
Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper.
- 2
Prepare the filling first. Make sure the lamb is well drained — only the meat, not the sauce. If it still looks wet, return it to a pan for a few minutes and cook off any extra moisture. Let it cool before filling the pies.
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