Post by caroline on Aug 9, 2006 14:52:10 GMT
Welsh Lamb Pie
1 1/2lbs neck of lamb 775g
1 small bunch young carrots
2tsp chopped parsley
salt and pepper
milk
For the shortcrust pastry:
2 cups plain flour 8oz/225g
1/4 cup butter 2oz/50g
1/4 cup shortening/lard 2oz/50g
cold water to mix
pinch salt
For the gravy :
lamb bones
onion
salt and pepper
For the pastry. Sift together the flour and the salt, rub in the fats lightly until the mixture resembles fine breadcrumbs. Add the cold water and mix to a stiff paste, kneading lightly until smooth. Cover and place in a cool area until needed.
Preheat the oven to 200C/gas mark 6/400F. Bone the lamb and cut the meat into small pieces. Finely slice the carrots into rounds and place a layer on a greased ovenproof dish Cover the carrots with a layer of meat followed by the parsley and the salt and pepper. Repeat until all the ingredients are used. Cover the meat and carrots with water up to 2 inches from the top of the dish.
Roll out the pastry to cover the pie dish, sealing the edges of the pastry. Glaze the pastry with milk or an egg/milk mixture.
Bake for 20 minutes then reduce the oven temperature to 180c/gas mark 4/350F and cook for a further 1hour and 40 minutes.
For the gravy. Boil the lamb bones, onion and salt and pepper in sufficient water for 90 minutes, strain and pour onto the cooked pie.
Serve either hot with seasonal vegetables or cold as a supper dish.
1 1/2lbs neck of lamb 775g
1 small bunch young carrots
2tsp chopped parsley
salt and pepper
milk
For the shortcrust pastry:
2 cups plain flour 8oz/225g
1/4 cup butter 2oz/50g
1/4 cup shortening/lard 2oz/50g
cold water to mix
pinch salt
For the gravy :
lamb bones
onion
salt and pepper
For the pastry. Sift together the flour and the salt, rub in the fats lightly until the mixture resembles fine breadcrumbs. Add the cold water and mix to a stiff paste, kneading lightly until smooth. Cover and place in a cool area until needed.
Preheat the oven to 200C/gas mark 6/400F. Bone the lamb and cut the meat into small pieces. Finely slice the carrots into rounds and place a layer on a greased ovenproof dish Cover the carrots with a layer of meat followed by the parsley and the salt and pepper. Repeat until all the ingredients are used. Cover the meat and carrots with water up to 2 inches from the top of the dish.
Roll out the pastry to cover the pie dish, sealing the edges of the pastry. Glaze the pastry with milk or an egg/milk mixture.
Bake for 20 minutes then reduce the oven temperature to 180c/gas mark 4/350F and cook for a further 1hour and 40 minutes.
For the gravy. Boil the lamb bones, onion and salt and pepper in sufficient water for 90 minutes, strain and pour onto the cooked pie.
Serve either hot with seasonal vegetables or cold as a supper dish.
