Delicious slow cooked lamb with rosemary all encased in my favourite buttery, flaky pastry
So on Monday, I gave you the Giant Wagon Wheel for Australia Day and today I’m bringing you these delicious pies.
Truth be told, I haven’t eaten lamb for a very long time. When I was young, my parents went through a mutton phase and we would have it regularly. Since then I’ve been turned off the flavour of lamb. But, it’s gradually coming back. I remember a friend making lamb shank a year or so ago and I had to admit I actually enjoyed. My fiances mum likes to cook roast lamb from time to time and each time I’ve enjoyed it. So I think my lamb-hating days are over.
I thought of doing a good old Aussie meat pie smothered in tomato sauce but I decided I’d try to fancy it up bit and make it even more Aussie by using lamb instead. These turned out perfectly. I made them rather large but they were yummy.
And that delicious flaky, buttery crust. This is my absolute favourite pastry recipe. I haven’t made this one yet for anything sweet but I’m sure it could still work. It’s quite buttery though. It’s pretty simple to make but do make sure everything is really cold. If it’s a particularly hot day, I will even put the flour in the freezer for a little while beforehand. I know, sounds silly, but I promise it makes a difference. You can quite successfully freeze the pastry dough too, so if you make a big batch, just freeze half for next time.
This filling is pretty easy. Once you brown the meat and saute the vegies, it’s just a matter of whacking it in the oven for a few hours until the meat is falling off the bone. Cue drooling 🙂 Then reduce the liquid to get some nice gravy. The recipe calls for quite a bit of liquid but this is so that you get a good quantity of flavourful gravy at the end. You can use a lamb leg on the bone for extra flavour in the finished product too if you like.
Try a Slow Roasted Lamb & Rosemary pie for Australia Day. I’m off to Melbourne tomorrow to watch the Australian Open and I’m so looking forward to it. Happy Australia Day everyone 🙂 I hope you all have a wonderful day with your family and friends celebrating this amazing part of the world we get to call home.
Anyway, without further ado, go forth and bake.
- Olive Oil
- 1 kg lamb leg get on the bone and use the bone for extra flavour, cubed
- Flour to coat
- 2 stalk celery finely chopped
- 2 large carrot grated
- 1 brown onion finely chopped
- 3 cloves garlic crushed
- 1 litre beef stock
- 2 tablespoon tomato paste (see notes)
- 2 tablespoon worcestershire sauce (see notes)
- 400 ml red wine
- salt & pepper to taste
- 2 sprigs rosemary very finely chopped
- 1 egg beaten
- 226 g unsalted butter 1 cup, cubed and chilled
- 293 g plain flour 2¼ cups
- 1 teaspoon salt
- 6-7 tablespoons ice water (see notes)
To make the pie crust, put the butter, flour & salt into a food processor and pulse until it reaches the look of breadcrumbs. Add the water one tablespoon at a time and pulsing in between until the dough just starts to clump a little – it should still look quite crumbly. Tip the dough out onto a lightly floured surface and, working quickly, pull it all together (it will be very crumbly but that is perfect), then cut 1/3rd , shape into a disc and cover in plastic wrap. Shape the other 2/3rd into another disc and wrap in plastic wrap. Place in the fridge for at least ½ an hour.
Preheat the oven to 160C.
Lightly dust the lamb meat with some flour. Heat some oil in a fry pan and brown the meat – but don’t cook it all the way through. Best done in 2 batches so that it browns and doesn’t stew. Put aside.
In the same pan, add a little more oil then throw in the onion, carrot, celery and garlic, stirring until translucent & soft. Add the lamb meat back in. Add the red wine and let simmer for just a couple of minutes. Add the stock, tomato paste, Worcestershire sauce and some salt and pepper to taste.
Put the mixture into a casserole dish or dutch oven and place in the oven for 2 hours. Add the rosemary at the 2 hour mark and then cook for another hour.
Also, at the 2 hour mark, take your large disc of pastry and roll it out to about 4-5mm thick. At this point you can either cut it into rounds to make individual pies or one large pie. Either way, lay the pastry into your pie dish/s, then place it straight back into the fridge while the meat finishes cooking.
Take the meat out of the oven and scoop it out onto a large plate with a slotted spoon. Place the liquid into a saucepan and simmer until it is a nice, thick gravy. While this is happening, use 2 forks to pull the meat apart. Add the meat back into gravy once thick and check the seasoning. Add more if needed. Allow the mixture to cool before scooping it into your pastry case/s. Again, it is important to let the mixture cool as you want the pastry to remain cold right up until it goes into the oven to bake.
Turn the oven up to 190C
Roll out the smaller pastry disk, and lay over the top of your pie. Crimp the edges and then brush the top of the pie with the egg wash. Place the pie in the oven for about 45-50 minutes or until the top of the pie looks nice and golden.
I use a Australian standard tablespoon 20ml