Lamb Pie with Flaky Pastry
These individual lamb pies bring a touch of festive magic to the table. Wrapped in a golden, ultra-flaky pastry and filled with a rich, aromatic lamb filling, each little pie is a warm hug in holiday form. The spices, the buttery crust, the savoury depth - they all come together like a cozy Christmas evening. Perfect for gatherings, potlucks, or intimate holiday dinners, these pies deliver the spirit of the season one delicious, flaky bite at a time. You can also bake one large pie instead of small ones.
Lamb Pie with Flaky Pastry
For the filling
750 g boneless lamb leg
1 ½ tbs olive oil
1 tsp salt
¼ tsp freshly ground black pepper
2 carrots, diced
1 big onion, diced
2 cloves garlic, minced
⅔ cup red wine
¼ cup flour
2 ½ cups beef stock
1 ½ tbs tomato paste
1 ½ tbs balsamic vinegar
1 tbs finely fresh rosemary, chopped
For the pastry
295 gm flour
226 gm unsalted butter, cubed and chilled
½ cup iced water
egg yolk, mixed with a dash of milk to make egg wash
1 Make the filling. Cut the lamb into small cubes and season with salt and pepper.
2 Heat half the olive oil in a large pot over medium high heat. Brown the lamb in batches. Set aside
3 Heat the remaining oil in the same pot and saute the onion and carrot until the onion is translucent and soft.
4 Add the garlic.
5 Add the flour and cook, stirring for a minute.
6 Stir in the wine and reduce to half the amount.
7 Pour in the stock, tomato paste, vinegar and rosemary.
8 Add the lamb and bring the mixture to a boil. Simmer till lamb is tender and the gravy is nice and thick.
9 Let it cool to at least room temperature before assembling the pie.
10 Make the pastry. Put the flour and butter into a food processor and pulse until the butter is about the size of lentils.
1. Add the water one tablespoon at a time and pulsing in between. The dough should clump a little but still look crumbly.
2. Pour the dough out onto a board and form into a disk. Cut ⅓ of the dough and set it aside.
3. Roll out the larger portion of the dough on lightly floured surface. The thickness should be about 4mm.
4. Use a 12 cm cookie cutter or a small plate to cut out the dough into 6 disks.
5. Press the dough into the holes of a non-stick large muffin pan. Chill.
