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#diypie for easter

Apr 5 2015

Our Minty Lamb pie is back on the menu while British lamb is in season but what about making your own delicious version for an Easter feast?  Our  recipe below is nice and easy and full of sunny, zesty, classy ingredients which work like a dream with lamb.  

We hope you love it.

And please show us your handiwork.  Share your pie shots @pieminister on twitter or pieministeruk on facebook. #diypie

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Easter Lamb Pie (Serves 4-6)

Ingredients

2 tbsp olive oil

1 onion, chopped

2 celery sticks, chopped

2 garlic cloves, finely chopped

600g shoulder of British lamb, diced

1 glass of dry white wine

2 tbsp plain flour

600ml chicken or lamb stock

2 bay leaves

a small bunch of rosemary, leaves picked and chopped

a small bunch of thyme, leaves picked and chopped

grated zest of 1 lemon

4–6 anchovy fillets, to taste

200g jar of artichokes, drained and roughly chopped

150g cherry tomatoes, cut in half

2 tbsp baby capers

Approx. 650g of ready made all-butter puff pastry  (or make 1 quantity of rough puff pastry from A Pie for all Seasons, page 10)

1 free-range egg, lightly beaten, to glaze

sea salt and black pepper

Method

Heat the oil in a pan, add the onion, celery and garlic and cook gently for 5-10 minutes, until just starting to colour. Raise the heat a little, add the meat and cook until sealed all over; don’t let it colour too much. Add the wine and simmer until reduced by half. Stir in the flour, then gradually stir in the stock, herbs, lemon zest and anchovies and bring to a simmer. Cover and cook gently for 1-1 ½ hours, until the meat is very tender. Remove from the heat and stir in the artichokes, tomatoes and capers. Check the seasoning, then transfer the mixture to a pie dish and leave to cool.

Preheat the oven to 180/350/gas mark 4. Roll out the pastry on a lightly floured surface to about 3mm thick and use to cover the pie, trimming off the excess. Brush with beaten egg and make a couple of small holes in the centre to let out steam. Place in the oven and bake for 30-35 minutes, until golden brown. This pie goes well with minted new potatoes and fresh spring veg.

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