Lamb Pie


young lamb – 600g minced meat

shallot – 4 onions

olive oil – 3 tbsp.

ground black pepper – to taste

puff pastry – 8 sheets

dry red wine – 1 cup

salt – to taste

meat broth – 1 cup strong

rosemary – 2 sprigs

vegetable oil – 1 tbsp.

champignons – 10 large

garlic – 1 medium head

egg – 1 pc

Step by step recipe

Cut the lamb into small pieces, chop the onion and garlic, peel and quarter the mushrooms. Rub the meat with salt, pepper and olive oil and sauté in a frying pan with olive oil on a high heat until golden. Put the meat on a plate, in the same frying pan, fry the onion and garlic until golden, then add the mushrooms, rosemary, salt and pepper, fry for 3-4 minutes more and put it back in the pan. Pour in the wine and stock, bring to the boil, reduce the heat, and stew for 1 hour. Grease 4 small baking trays with vegetable oil. Place one layer of puff pastry in the bottom of the tin, spread 1/4 of the filling, cover with the second layer of pastry, seal the edges, trim off the excess pastry. Punch a hole for steam, brush the surface with egg. Bake for 25 minutes, remove from the mould and bake for another 10 minutes.

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