Lamb And Onion Pie
This is deliciousness at its best
Makes enough for: 6 people
Ingredients
for the filling:
- 15 mls olive oil
- 4 red onions, peeled, cut in half and thinly sliced
- salt and frshly ground black pepper to season
- 3 cloves garlic, peeled and chopped
- 3 sprigs rosemary, leaves picked and chopped
- 3 sprigs thyme, leaves picked
- 500 mls red wine
- 250 mls balsamic vinegar
- 500 mls beef stock
- 20 g gelatine powder
- 2.5 kg lamb knuckle
for the pastry:
- 180 g salted butter, plus extra for greasing
- 180 mls water
- 450 g flour, plus extra for dusting
- semolina for dusting
- 1 egg yolk, beaten
Method
for the filling:
- Preheat the oven to 160° Celsius
- Place the olive oil into a large saucepan and heat over a medium temperature
- Add the onions, season and sauté until soft
- Add the garlic, rosemary and thyme and sauté until fragrant
- Add the wine and vinegar, increase the temperature and bring to a boil
- Reduce the temperature and leave to simmer until reduced by half
- Increase the temperature, add the stock and gelatine and bring back to the boil
- Generously season the lamb knuckle all over before placing it into a roasting pan
- Add the liquid then cover with foil, and create a vent in the middle
- Place into the oven to cook for 3 hours and 30 minutes
- Remove the tin from the oven, then using a slotted spoon, remove the meat and set aside in a bowl to cool
- Reduce the stock on the stove top while you pull the meat off the bones
- Set the meat aside and once the stock has reduced, cover the meat with the stock
- Once the meat is completely cool, start making the pastry
for the pastry:
- Place a baking tray into the oven and preheat the oven to 180° Celsius
- Place the butter and water into a small saucepan over a medium temperature
- Bring to the boil and stir to combine once the buetter has melted
- Place the flour into a large mixing bowl and bake a well in the centre
- Pour the butter mixture into the flour and use a spatula to mix together until it comes together
- Shape into a ball and set aside for 10 minutes
- Divide the dough into two pieces, one a ⅓ of the weight and the other ⅔ of the weight
- Shape the ⅓ piece into a ball then roll into a circle, 5mm thick
- Use a 20cm loose bottomed tin as your template and cut the lid, 1cm bigger than the tin, and set aside
- Grease the tin and dust the bottom with semolina
- Using the left over pastry, shape it into a ball before rolling out to a 5mm thick circle
- Lower the pastry into the tin, and press the bottom and sides into the tin, leaving a lip over the rim of the tin
- If your pastry breaks just patch it up!
- Use a slotted spoon to transfer the meat into the pastry, without taking too much sauce
- Egg wash the lip of the pastry then place the lid on top, using your fingers to pinch the edges together
- Trim any excess pastry, cut a slit into the top of the pie then egg wash the lid
- Place the pie onto the baking tray and bake for 45 minutes
- Remove the pie from the oven and set aside to cool for 30 minutes
- Remove the pie from the baking tin and serve