Gradually whisk in ladlefuls of the reduced stock until you have a smooth sauce. Bring to a fierce simmer, scraping all the lamb bits off the bottom of the dish as you go – these will add lots of flavour. Lift the rest of the pastry onto the pie and press down to the edges to stick. Brush the whole pie with more egg, then bake for 40-45 mins until really golden and crisp. Tip onto a lightly floured work surface and gently bring together to a smooth dough, then roll out until just over 0.5cm thick. Your email address will not be published. Bake at 425° for 12 minutes; set aside. Bubble for a few mins to thicken up nicely (the sauce will thin a little when cooked in the pie). Add the tomato purée, mint jelly, chopped rosemary, salt and pepper and cook for a further 5 minutes. New! Raise … Save my name, email, and website in this browser for the next time I comment. Lift the shanks out of the stock (at this stage you can spoon off any fat that has separated to the surface). Cool completely. Stick these all over the pie, again using egg, to decorate. Trim the excess and crimp the edges to seal well. Top with the roasted garlic and add another sprig of fresh rosemary. Remove bay leaves. Pink pineapples are here to make 2020 a little brighter, How Cape Town’s Coloured community has been influenced by the sea for decades, Infographic: Cool down with these summer smoothie ideas, Everything you need for an at-home garden picnic, Kitchen Confidence: How to shop once in a week and feed yourself every night, WATCH: How to make vegan sumac-roasted strawberry ice cream. Bake for 25 – 30 minutes. Arrange the pastry on top of the meat mixture, tucking in the sides neatly. Add the flour and cook, stirring for 2 minutes or until well combined. Holding more than 150L of liquor at home? Put the stock back on the heat and boil fiercely until reduced by just under half. 4) add the onion and fry for another minute. Good Food DealReceive a free Graze box delivered straight to your door. Meanwhile, in a big … There is nothing better than a hearty homemade pie – try this Lamb, Pea and Mint Pie recipe that includes a guide to simple, rough puff pastry. recipes, click here. Preheat the oven to 150°C. 3) fry on a high heat to brown the meat. Add the lamb pieces and toss well together until the meat is lightly coated with the seasoned flour. Please enter your username or email address to reset your password. Place a heavy baking tray into the oven to preheat. Can now be chilled for another 24 hrs or frozen for up to a month. The paper will make it easy to pull the mini-pies out of the pots, once ready. Reduce the heat, tip the onions into the dish and gently soften, adding a splash more oil if you need to. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the meat changes colour. Start by lining single-serving ramekins with parchment paper, followed by puff pastry. Ingredients 600g minced lamb 3 tbsp plain flour ½ tsp black pepper ½ tsp salt 3 tbsp olive oil 2 medium onions, peeled 500mls lamb stock 10 mint leaves, chopped finely 4 fresh thyme sprigs Place the lamb (skin side up), wine, veggies, bay leaves, stock and mint jelly into a large casserole pot. Taste for seasoning, then tip over the lamb. Remove lamb from the cooking juices and set aside. To make the pastry, put the flour, butter, suet and 1 tsp salt in a food processor, and whizz together until no lumps of fat remain. pie plate. Divide the lamb between the cases. Make a small cross in the centre with a knife to help steam escape, and roll the trimmings into leaves, if you like. To see more Gently pull the meat off the bones in nice big chunks, discarding any fatty bits, and put in a pie dish – about 30 x 20cm and 5cm deep will be big enough. 1) set the oven at 200degrees c. 2) rub the lamb in flour and season with salt and pepper. Visit to find the perfect restaurant near you. Discard excess fat and sinew).Place the cooking juice and veggies into a bowl and chill in the fridge until the fat solidifies on the top (will take at least 30 minutes). Method. Brush the rim of the dish with a little egg, then cut thin strips of pastry and stick them on the rim, like a picture frame. Cover and cook in the oven for 4 hours. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Make a cross in the center of the pie and brush with egg. Required fields are marked *. Shred the meat into small pieces. Top with the roasted garlic and add another sprig of fresh rosemary. Put the stock back on the heat and boil fiercely until reduced by just under half. Your email address will not be published. DIRECTIONS. Can be done 24 hrs ahead, covered and chilled, or frozen for up to a month. When the lamb is cooked, remove from the oven and transfer to a suitable pie dish. Place mixture into a large baking dish and allow to cool slightly. Add water, 1 tablespoon at a time, until mixture can be formed into a ball. Cut 12 x … When the meat falls apart, it is ready. Mix the flour, salt and icing sugar in a large bowl. Serve with roast potatoes and steamed seasonal vegetables. Lightly grease a 8 1/2 in springform pan. With the motor running, gradually pour in 150ml water to bring the pastry together – you may need 1 tsp more water. Add more lamb stock and mint jelly to taste. Heat the oil in a large sauté pan or casserole. When the lamb is cooked, remove from the oven and transfer to a suitable pie dish. Raise the temperature of the oven to 200°c. Method. Leave until cool enough to handle. Remove the fat layer and place the cooking juices with the veggies in a medium pot and bring to the boil, make a paste with corn flour and whisk it into the liquid until thickened. Heat oven to 200C/180C fan/gas 6. Fry the mince and onion in a dry nonstick pan until golden. Add the beef stock, tomato paste and Worcestershire sauce and cook, stirring occasionally, for 5 minutes or until sauce thickens slightly. Save a third of the pastry for the pie lids. Add the shredded lamb and peas to the thick, rich gravy and stir until well combined. Reprinted with permission of Bits of Carey. Stir in the rosemary for the final 1 min, then add the thyme and wine. Place mixture into a large baking dish and allow to cool slightly. Heat the oil in a large flameproof casserole dish and brown the lamb shanks well all over (you may need to do this in batches).