Lamb Pie
Over a year ago
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Ingredients
- 2 kg lamb shank or lamb on the bone
- 2 cups water
- 1 onion stuck with 10 cloves
- 1 bay leaf
- 5 pepper corns
- 1 tsp ground corriander
- 2 cloves garlic
- ½ tsp cayenne pepper
- 2 tsp mustard powder
- 2 tsp sugar
- 2 Tbs vinegar
- 2 tsp salt
- ½ tsp black pepper
- little maizena with cold water
- 3 cups flour
- 1 tsp salt
- 250g butter
- 250ml sour cream
Accompaniment
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Description
Lamb pie with sour cream pastry.
Method
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1
Lamb filing:
Add the lamb and two cups of water to a large pot, bring to the boil and then turn down the heat and simmer for about two hours until meat is very soft.
Allow lamb to cool in the liquid. Take out of the liquid and then remove the meat from the bones and the bone marrow.
Shred meat with a fork. Return meat and bone marrow to the stock.
Add remaining ingredients and bring to the boil, thicken with maizena. Turn down the heat and allow the sauce to thicken.
Transfer to baking dish/pie trays.
Alow to cool completely before adding the pastry.
Preheat oven to 190 C.
Pastry:
Sift the flour and rub in the butter. Add the sour cream and mix until dough forms. Allow dough to rest in the fridge for an hour. Roll out the pastry, fold and re-roll a few times. Roll out dough and cut to fit pie dish. Pierce pastry with a knife and brush with beaten egg.
Bake for 1 hour.
Chef's Tips
The lamb can be cooked in a pressure cooker - approximately 45 minutes, on low heat (using only the water). Fast release pressure. Remove from liquid and shred meat. Continue with rest of recipe.
If using only one dish place another onion in the centre of the filing to prevent the dough from sinking in the middle and becoming soggy.
1/2 the pastry recipe will be enough. The rest can be frozen.
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