English lamb pie with flaky pastry

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
8 Mushrooms; sliced thick
1 Onion; chopped fine
All-purpose flour
1½ cup Spoon Lamb Master Recipe; cut in 1/2\" pieces
½ cup Lamb stock from Master Recipe
½ cup Peas; frozen
Salt and pepper; to taste
4 Puff pastry shells; thawed, still cold

Directions

THIS IS A LEFTOVER RECIPE TO BE USED WITH THE SPOON LAMB MASTER RECIPE Preheat oven to 400F. In havy skillet, heat butter and simmer mushrooms and onion until softened and golden, 6-7 minutes. Blend in 1 teaspoon flour and cook mixture for 1 minute, stirring. Add lamb, lamb stock and peas, and season to taste with salt and pepper. Remove from heat.

On lightly floured surface, roll out one patty shell thinly, elongating it as much as possible. Cut into 2-inch wide strips and press around the rim of a 9-inch pie dish, securing under the rim and joining ends of strips together by pressing. (This provides a base so that the puff pastry crust can rise evenly.) (Optional: cut trimmings into decorative shapes to top the pastry shell.)

Stack other three patty shells on top of each other, dust with a little flour, and roll into a 10-inch disk.

Fill pie dish with lamb mixture. Brush pastry rim with a little water and cover pie with pastry dough, pressing down gently to secure. (Pastry will shrink a little as it bakes.) Cut a small hole in the center for steam to escape. (Optional: place decorative pastry bits around steam vent.) Bake for 20 minutes, until pastry is golden brown and well-risen.

NOTES : Serve with steamed carrot slices (or baby ones) tossed with a little butter, fresh grated ginger, and orange rind.

Recipe by: SF Chronicle; Oct. 25, 1995 - WEEKEND COOK Posted to MC-Recipe Digest V1 #981 by Judi Moseley <judi@...> on Jan 4, 1998

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