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Lamb Ragout Pies
Serves 2
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
For the pastry:175g/6oz plain flour110g/4oz butter1 egg, yolk only2 tbsp waterpinch saltFor the filling: 1 tbsp olive oil½ onion, chopped255g/9oz neck of lamb, chopped150ml/¼ pint red wine2 sprigs rosemary2 tsp corn flourdash Worcestershire sauce30g/1oz Greek yoghurt
Method
1. Preheat a large saucepan and the oven to 200C/400F/Gas 6.2. Prepare the pastry by placing all the ingredients in the food processor. Blitz to combine and form dough.3. Turn the pastry out on to a floured surface. Knead well. Use a rolling pin to roll the dough flat.4. Cut 2 small circles from the dough. Freeze the left over dough for another recipe.5. Take a greased Yorkshire pudding tin and place the dough circles in the base of each case. Bake in the oven for 6-8 minutes.6. Heat the oil for the lamb filling in the large saucepan. Add the onion and sauté for 2 minutes.7. Add the lamb and sauté until browned. Add the red wine and rosemary and turn up the heat to reduce.8. Add a little water to the corn flour to form a paste. Add the paste to the lamb and stir well to thicken.9. Add the Worcestershire sauce and leave the lamb to simmer for 4 minutes.10. Remove the pastry from oven.11. Remove the lamb from heat. Spoon the lamb into 2 pastry cases. 12. Top the lamb pies with a little yoghurt and serve.
Previous: Lamb racks with breadcrumbs, parsley and lemon, Lamb rack and pan-fried lamb patties flavoured with rose petals, Lamb parmigiana with salsa verde, Lamb Meatballs with Pine Nuts and Mint, Lamb Korma with Turmeric Rice,
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