#THEWEEKLYEATS
LAMB & ROSEMARY PIES
PREP + COOK TIME HOURS MINUTES
+ REFRIGERATION
MAKES
tablespoons extra virgin olive oil
g lamb shoulder cut into cm pieces
medium (
g) onions chopped finely
cloves garlic crushed
tablespoon tomato paste
½ cup ( ml) red wine
tablespoon fresh rosemary leaves
litre beef stock
small (
g) parsnips chopped
fresh rosemary and parsley leaves
egg beaten lightly
SHORTCRUST PASTRY
cups (
g) plain flour
g cold butter chopped
large egg
tablespoons iced water
Heathalftheoilinalargepancook
lambuntilbrownedremovefrompan
Heatremainingoilinsamepan
CookonionstirringuntilsoftAdd
garlicpastecookstirringfor
minuteStirinwinerosemaryand
stockBringtoboilreturnlambto
pansimmeroverlowheatcovered
for hourStirinparsnipsimmer
uncoveredforafurtherminutesor
untillambistenderandmixturehas
thickenedSeasontotasteCool
Makeshortcrustpastry
PreheatoventoCCfan
Greasepietins(approximatelycm
basecmtop)Dividepastryinhalf
divideonehalfintoevenpiecesRoll
eachpieceofpastryonawellfloured
surfaceuntillargeenoughtolinetins
Easesixroundsintopietinstrimedge
Placepietinsonbakingtrayrefrigerate
whilerollingremainingpastry
Divideremaininghalfofpastryinto
evenpiecesUsingfingerspresseach
pieceintoaroundpressrosemaryand
parsleyleavesontopGentlyrollthe
rollingpinoverdoughpressingherbs
inandrollingoutdoughuntillarge
enoughtocovertopsofpietins
Dividelambmixtureamongpastry
casesbrushedgeswitheggtopeach
withherbedpastrypressingedges
togetherfirmlytosealtrimpastry
Brushpieswitheggcutasmallcross
intotopstoallowsteamtoescapeBake
onlowershelfforaboutminutesor
untilbrowned
Standpiesforminutesbefore
removingfromtinsSHORTCUT PASTRY
Processflourbutterandapinchof
saltuntilcrumblyaddeggand
waterpulseuntilmixturejustcomes
togetherTurnpastryoutontobench
kneadgentlyandpressflatintoa
discWrapinplasticandrefrigerate
minutes