Easter Lamb & Rosemary Pies2015-04-02
- Servings : 4
- Prep Time : 40m
- Cook Time : 1:15 h
- Ready In : 1:55 h
- 600g lamb, diced
- 2 sprigs rosemary
- 2 tablespoons Red Seal Pure Cooking Oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons Gloria Plain Flour
- 1 tablespoon tomato paste
- 125ml red wine
- 250ml beef stock
- 225g Gloria Plain Flour
- 1 teaspoon Gloria Baking Powder
- 1⁄2 teaspoon Red Seal Fine Salt
- 60g butter
- 1 egg yolk
- 60ml cold water
- 1 egg, beaten for glazing
Preheat oven to 200°C. Pulse the Gloria Plain Flour, Gloria Baking Powder, Red Seal Fine Salt, butter and eggs in a food processor until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture comes together as a dough. Roll the dough into a ball, then wrap in cling film and chill in the fridge for one hour.
Heat the Red Seal Pure Cooking Oil in a saucepan over medium heat and add the lamb. Cook, stirring often, for 5 minutes. Remove to a plate. Add onion, garlic and rosemary to pan. Cook, stirring, until tender. Add 2 tablespoons Gloria Plain Flour. Cook, stirring, for 2 minutes. Combine the tomato paste, wine and stock in a jug and add to the sauce pan. Cook, stirring, until sauce comes to the boil. Return lamb to the pan. Reduce heat and cook, uncovered, for 30 minutes or until lamb is tender. Set aside to cool.
Grease four pie tins. Roll the pastry out onto a floured surface. Cut two 15cm rounds and two 9cm rounds. Line pie tins with large rounds. Fill with lamb mixture. Brush edges with water. Top with remaining pastry rounds. Press edges to seal. Brush tops with egg. Bake for 30 minutes or until golden brown.