Scottish Lamb Pies
ready in 1 hr 40 min.
- For Pastry
- 3 cups all-purpose flour (plus extra for work surface)
- 1 teaspoon salt
- ½ cup cold butter (chopped into pieces)
- 2 egg yolks
- 1 tablespoon cold water
- For Filling
- 1 tablespoon butter
- 1 onion (peeled and chopped)
- 1 clove garlic cloves (peeled and chopped)
- 1 stale Bread roll (diced)
- ½ cup warm milk
- 21 ounces minced lamb
- 5 tablespoons cream
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 pinch cayenne pepper
- 1 teaspoon Lemon peel (freshly grated)
- 2 tablespoons sherry
- 1 egg yolk (beaten)
- freshly grated Cheese
In a mixing bowl, combine flour, salt, butter, and egg yolks. Add the cold water 1 tablespoon at a time and quickly work mix into a pliable dough. Wrap in plastic wrap and chill for at least 30 minutes.
Meanwhile, in a large skillet over medium-high heat, melt the butter and sweat the onions until soft and translucent. Add the garlic and saute for an additional 1 minute.
Soak the diced bread in milk. Place the minced lamb in a large bowl with the onions and garlic. Squeeze the milk from the diced bread; add the bread and cream to the lamb mixture and mix well. Add the salt, pepper, cayenne pepper, lemon peel and sherry and mix again.
Preheat the oven to 400º F.
Divide the chilled dough into 4 portions. On a lightly floured work surface roll out 8 circles, 4 large enough to line the ramekins and 4 smaller top pastry crusts.
Line the ramekins with baking parchment paper and then with the larger pastry, making sure the pastry lines the sides of the ramekins. Fill each pie case with minced lamb filling and place the pastry lid on top, pinch the edges to secure a seal. Using a sharp knife, carefully make a slit in the top crust and brush with beaten egg yolk.
Sprinkle each pie with grated cheese and bake in a preheated oven for 35 to 40 minutes, until nicely browned. Serve with tomato chutney and salad, if desired.