Australian Gourmet Traveller - (04)April 2020 (1)

Lamb,fennelandManchego pie

withlardpastry

SERVES6 // PREPTIME1 HR // COOK 3 HRS 10 MINS (PLUS RESTING,

COOLING,CHILLING)

Lambneckbreaksdowntobecomeverytender,which

makesfora richfilling– theperfectcontrasttothecrisp,

goldenpastry.Youcanalsochooseanycutthatbenefits

from long, gentle cooking, such as beef shin or brisket.

Ameatpieisa guaranteedcrowd-pleaser– it’scomfortfoodatits

finest.Secondarycutsareoftenoverlooked,butmakethebestfilling

for a rich pie as they develop a deep flavour when cooked low and slow.

UPPER CRUST

lambtopanandseasontotaste

(nottoomuch,asManchego

is quitesalty).Cool,then

refrigerateuntilchilled(1 hour).

5 Preheatovento200°C.Roll

outdoughbetween2 sheets

ofbakingpapertofit a 27cm-

diametercast-ironfryingpan

orpiedish.(Reservetrimmings

todecorateif desired.)Spoon

lambmixtureintopan,topwith

fennel,thenManchego,then

pastry.Trimpastrywitha sharp

knifeorpinchtocreateanedge.

(Piecanbemadeaheadtothis

stage,coveredandrefrigerated

forupto1 day.)Cuta holein

thecentre(anapplecorer

workswell).Brushwith

eggwash,scatterwithfennel

seedsandsaltflakes,then

bakeuntilgoldenandbubbling

(35-40minutes).Restfor

5-10minutes,thenserve.

NoteTomakeyourownlard,

finelychop600gmporkfatin

a foodprocessor,thenaddto

a saucepanwithenoughwater

tocoverbaseandcookover

lowheatuntilfathasrendered

(1 hour).Strainbeforeusing.

Alternatively,good-qualitylard

is availablefromselectbutchers,

orusea good-qualitystore-

boughtshortcrust pastry, such

as Carême.●

benchandkneadwiththeheel

ofyourhanduntilit justcomes

together.Wrapandrefrigerate

torestandchill(1 hour).

2 Preheatovento150°C.

Heat2 tbspoilina casserole

ordeepcast-ironfryingpan

overmedium-highheat.Dust

lambwithflour,shakingoff

excess,addtopan,in batches,

andcook,turningoccasionally,

untilgoldenbrown(2-3minutes

eachside;if lambstartstoburn,

reduceheatandaddextraoilif

needed).Removelambandset

aside.Addrosemarytopanand

stiruntilfragrant(2-5seconds),

thenaddmustardandstirto

combine.Deglazepanwith

wineandvermouth,scraping

base,thenreducebyhalf

(3-4minutes).Addstockand

bringtoa simmer,thenreturn

lambtopan,covertightlywith

foilora lidandbraiseinoven

untillambis tenderandfalling

offthebone(1¾-2hours).

Removelamb(reserveliquidin

pan),coolslightly,thencoarsely

shred(discardbones).Cool.

3 Meanwhile,heatremainingoil

in a casseroleovermedium-high

heatandcookshallots,stirring

occasionally,untilgoldenand

caramelised(8-12minutes).

Removeshallotsandsetaside.

Addfenneltopanandcook,

stirringoccasionally,until

tender(5minutes).Setaside.

4 Addshallotstoreserved

braisingliquidandcookover

mediumheatuntiltenderand

liquidhasreducedtoa thick

sauce (14-18 minutes). Return

60 ml(¼cup)oliveoil

3 largelambnecks,cut

into4cm-thickpieces

50 gm(⅓cup)seasoned

plainflour

2 tbsprosemary,

finelychopped

2 tspDijonmustard

150 mldrywhitewine

50 mldryvermouth

500 ml(2cups)vealstock

8-10 goldenshallots,

peeled,rootintact

1 smallfennelbulb,

thinlysliced

70 gmManchego,finelygrated

2 eggyolks,beatenwith

1 tbspmilk,foreggwash

Fennelseedsandsalt

flakes,todecorate

PASTRY

400 gmplainflour

150 gmlard(seenote)or

dicedchilledbutter

4 egg yolks

1 Forpastry,processflourand

lardina foodprocessoruntil

mixturejustcomestogether.

Withthemotorrunning,add

yolksand60-80mlicedwater

andprocessuntillumpsstartto

form. Turn out dough onto a

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