Slow cooked lamb, seasoned with rosemary and encased in a buttery, flaky pastry.
Course: Dinner, Lunch, Main Course
1kglamb leg (on the bone for extra flavour) cubed
Flour to coat
2stalk celery, finely chopped
2large carrot, grated
1brown onion, finely chopped
2tablespoontomato paste(see notes)
2tablespoonworcestershire sauce(see notes)
salt & pepper to taste
2sprigs rosemary, very finely chopped
For the Pastry
230g(1 cup / 2 sticks) unsalted butter, cubed and chilled
295g(2 1/4 cups) plain (AP_ flour
6-7tablespoonsice water(see notes)
To make the pastry 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.
For the lamb. Lightly dust the lamb meat with some flour. Heat some oil in a large oven proof pan or dutch oven, 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 along with the bone (if using). 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.