Lamb, mint and rosemary pies

Ingredients

1 tablespoon olive oil
1 onion chopped
2 cloves of garlic chopped
1 carrot peeled and finely chopped
400gms lamb mince
1 cup tomato puree
2 tablespoons mint jelly
1/4 cup chopped rosemary
Salt and pepper
5 sheets puff pastry (check pantry basics for dairy free)

Method
1. Preheat oven 200 Celsius. 
2. Heat oil in a hot frying pan, add onion, garlic and carrot and cook for 5 minutes.  Add the mince and cook, breaking up, for 5 minutes until browned.
3. Add the tomato puree, mint jelly, rosemary, salt and pepper and cook for a further 5 minutes.  Cool.
4. Cut rounds if you want to make individual pies, or line a pie dish with the puff pastry.
5. Add the filling and top with pastry and seal the edges (use water if required).
6. Bake for 20-25 minutes until golden.
Serve with tomato sauce if desired.

Source: Donna Hay, Saturday Herald.