- Serves: 4
- Cook Time: 2 hours 10 minutes
- Prep Time: 25 minutes plus cooling
- Effort: medium
For the filling:
- 1 tbsp vegetable oil
- 150 g button onions, peeled
- 1 kg diced leg of lamb
- 1 tsp garlic paste
- black pepper
- 200 ml red wine
- 150 ml lamb stock
- 1 bunch of rosemary
- 1 bunch of thyme
For the pastry:
- 250 g plain flour
- 40 g lard, or suet
- 150 ml hot water
- fresh herbs, chopped (optional)
- eggs, beaten for glazing
1. Heat the oil in a casserole dish. Add the onions and fry, stirring, for 3 minutes.
2. Add the lamb and fry until browned on all sides. Add the garlic and season with salt and freshly ground pepper.
3. Add the red wine, scraping the base of the casserole dish to de-glaze it, then the stock, rosemary and thyme.
4. Bring to the boil, reduce the heat, cover and simmer for 1-1 hour 30 minutes until the meat is tender. Set aside to cool.
5. Preheat the oven to 200ºC/gas 6.
6. Now make the pastry. Sift the flour and salt into a warm basin.
7. In a saucepan, heat the lard with the hot water until the lard melts, then bring to the boil. Pour the boiling hot lard mixture into the flour and mix together quickly, adding in the chopped herbs if using them. Knead the pastry until smooth.
8. Roll the pastry out and use approximately half of it to line a pie plate. Fill the lined pie plate with the lamb mixture, moisten the edges with water and use the remaining pastry to make a pastry pie lid, sealing the edges well.
9. Brush the pastry lid with beaten egg. Bake the pie for 20-30 minutes until golden brown. Serve.
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