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It’s either the entire pie or nothing, especially when it’s a flavourful Lamb and Rosemary Pie from Mitsubishi Electric ambassador, Ed Halmagyi. Pair it up with a glass of red wine and brighten up your winter evening.
Makes: 8
Ingredients:
1.2kg lamb shoulder, diced
1 cup beef stock
½ cup plain flour
½ bunch mint leaves, chopped
¼ cup extra virgin olive oil
1 Tbsp mint jelly
2 sheets shortcrust pastry
2 brown onions, sliced
2 sheets puff pastry
8 cloves garlic, chopped
1 egg, beaten
1 tsp celery seeds
2 tsp seasame seeds
1 tsp rosemary, finely chopped
1 cup dry sherry
Method:
- Preheat oven to 210°C. Toss the lamb in the flour, then fry in olive oil in batches for 5 minutes, until browned. Set aside.
- Add the onions, garlic, celery seeds and rosemary to the saucepan, then cook briefly. Return the lamb and pour in the sherry, boil, then add the stock, mint leaves and mint jelly. Simmer gently for 2 hours, until the meat is tender and the sauce has thickened. Set aside to cool completely.
- Cut four discs of shortcrust pastry to fit 11cm pie tins and press in. Fill with lamb mixture. Cut puff pastry tops and brush with beaten egg on both sides, then press onto the top of the pies. Bake for 30 minutes, until deep golden and crisp.
*Note: All recipes can be found on Ed Halmagyi’s website, Fast Ed.
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