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Receta English Lamb Pie With Flaky Pastry
by Global Cookbook

English Lamb Pie With Flaky Pastry
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Ingredientes

  • 2 Tbsp. Butter
  • 8 x Mushrooms, sliced thick
  • 1 x Onion, minced fine All-purpose flour
  • 1 1/2 c. Spoon Lamb Master Recipe, cut in 1/2" pcs
  • 1/2 c. Lamb stock from Master Recipe
  • 1/2 c. Peas, frzn Salt and pepper, to taste
  • 4 x Puff pastry shells, thawed, still cool

Direcciones

  1. THIS IS A LEFTOVER RECIPE TO BE USED WITH THE SPOON LAMB MASTER RECIPE
  2. Preheat oven to 400F. In havy skillet, heat butter and simmer mushrooms and onion till softened and golden brown, 6-7 min. Blend in 1 tsp. flour and cook mix for 1 minute, stirring. Add in lamb, lamb stock and peas, and season to taste with salt and pepper. Remove from heat.
  3. On lightly floured surface, roll out one patty shell thinly, elongating it as much as possible. Cut into 2-inch wide strips and press around the rim of a 9-inch pie dish, securing under the rim and joining ends of strips together by pressing. (This provides a base so which the puff pastry crust can rise proportionately.) (Optional: cut trimmings into decorative shapes to top the pastry shell.)
  4. Stack other three patty shells on top of each other, dust with a little flour, and roll into a 10-inch disk.
  5. Fill pie dish with lamb mix. Brush pastry rim with a little water and cover pie with pastry dough, pressing down gently to secure. (Pastry will shrink a little as it bakes.) Cut a small hole in the center for steam to escape. (Optional: place decorative pastry bits around steam vent.)
  6. Bake for 20 min, till pastry is golden and well-risen.
  7. NOTES : Serve with steamed carrot slices (or possibly baby ones) tossed with a little butter, fresh grated ginger, and orange rind.