2 sprigs rosemary, leaves removed and finely chopped
150g leftover lamb, chopped into small pieces
1 tbsp plain flour
175ml lamb stock or leftover lamb gravy
1 375g sheet puff pastry
1 egg, beaten
Preheat the oven to 180c.
In a small frying pan add 1 tbsp oil followed by the onion. Cook over a medium heat for 3-4 minutes until softened but not coloured. Add the garlic and rosemary and continue to cook for a further minute. Add the lamb until heated through and then the flour, stirring well and making sure it’s evenly distributed and there are no lumps. Pour in the stock and a dash of Worcestershire sauce, mix well then leave to bubble away until most of the liquid has evaporated. Set aside for 15 minutes until cooled.
Unfold the puff pastry onto a lightly floured surface and cut into 12 squares. Put 1 heaped tsp of the chilled lamb mix onto the centre of each square, the brush around the edges with the beaten egg. Fold the pastry square over corner to corner so you have a triangle then use a fork to seal the edges well. Brush with more beaten egg and transfer to a baking tray.
Bake for 20 minutes or until the pastry is golden brown and cooked through.