Last Tuesday I had Fig over for dinner and Doctor Who (we watched the 6-part Hartnell spectacular The Chase – bye bye Ian and Barbara! 😦 ) and, as Alberto was around too, I decided to cook a pie for the three of us. Well, it was National Pie Week! This is a recipe of my own devising and this was its trial run so some of the measurements might be a bit approximate but it worked out ok.
375g of puff pastry
3 tablespoons of olive oil
650g of lamb shoulder, trimmed and diced
2 leeks, sliced
2 red onions, chopped
2 cloves of garlic, finely sliced
400ml of lamb stock
2 tablespoons of tomato pureé
1 tablespoon of plain flour
Leaves from 5-6 sprigs of thyme
Sea salt and freshly ground black pepper
Preheat the oven to 200
Heat the olive oil in a large saucepan over a medium heat and gently fry the onion and garlic until softened.
Increase the heat, add the diced lamb and cook until evenly browned.
Reduce the heat a little, add the leeks and cook for 3-4 minutes until starting to soften.
Stir in the thyme leaves and then sprinkle over the flour. Cook for a few seconds until the flour is well incorporated and the juices have started to thicken.
Add the tomato pureé and stir well until the meat is coated.
Add the lamb stock and peas, season well with salt and pepper and bring to the boil.
Once boiled turn the heat down and simmer for 20 minutes, stirring frequently to avoid sticking, until the meat is cooked and the stock has thickened. (Add a little more flour if necessary.)
Whilst the filling is cooking, roll out half of the pastry and line a ceramic pastry dish.
Once the filling is ready, with sauce nicely thickened, fill the lined pastry dish, then roll out the remaining pastry to form a lid, trimming off any excess pastry and crimping the edge with a fork to seal it.
Make a couple of steam holes in the lid, brush with beaten egg and bake in the oven for 20-25 minutes until the pastry is cooked through and golden.