Savory Lamb Pie
Ingredients
- For the dough
- 300 grams Pastry flour
- 1 tsp salt
- 100 grams cold butter
- 2 egg yolks
- Filling
- 1 Tbsp butter
- 1 day-old White roll
- ⅛ l lukewarm milk
- 1 onion (chopped)
- 1 garlic clove (chopped)
- 2 carrots (peeled and diced)
- 600 grams Ground lamb
- 5 Tbsps Whipped cream
- 2 Tbsps chopped parsley
- 1 generous pinch salt (and)
- 1 generous pinch peppers
- 1 generous pinch cayenne pepper
- 1 generous pinch grated Lemon peel
- 2 Tbsps sherry
- For preparation
- 1 egg yolk
- 50 grams grated Cheese
- Pastry flour (for working the dough)
- Fat (for the pie dish)
Preparation steps
Mix the flour, salt, butter and egg yolks quickly and knead to make a smooth dough. Form into a ball, wrap in plastic and refrigerate.
Sauté the onion, carrot and garlic in hot butter.
Cut the bread into cubes and soak in the milk.
Mix the ground lamb in a bowl with the prepared vegetables, squeezed-out bread and cream. Season with parsley, salt, pepper, cayenne pepper and sherry. Preheat the oven to 200°C (approximately 400°F).
Divide the dough in half and roll out two circles in the size of the pie dish. Line the greased pie dish with one of the circles, forming an edge.
Pour the filling into the dish, smooth and place the second dough circle on top. Press the edge press lightly to seal. Cut out a small hole in the center and brush the pastry with egg yolk. Sprinkle with cheese and bake in the preheated oven for about 45 minutes, until golden brown. Remove from the oven and serve slices on warmed plates.
