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Minted Lamb En Croute

55 mins

35 mins

Challenging

4

Ingredients

★   600g diced lamb shoulder

★   1 large white onion diced

★   2 cloves garlic finely chopped

★   500g puff pastry for bases

★   200g puff pastry for lids

★   1 tbsp mint sauce

★   1 tsp english mustard

★   1 vegetable stock cube

★   2 sprig rosemary chopped

★   100g demi glace powder

★   3 tbsp olive oil

★   flour for rolling pastry

★   knob of butter for greasing

★   1 egg whisked

Method

Step One:

To make the pie filling, heat the oil in a large heavy based pan and add the lamb. Seal over a high heat until browned. Add the onion, garlic and season well. Cook until the onions soften. 

Add enough boiling water to just cover the meat. Pop in the stock cube, reduce the heat and simmer for 45 mins or until tender.

 

Step Two:

Mix the demi glace according to the instructions and add to the pan stirring continuously, until the liquid thickens to coat the back of a soup. Stir in the mustard, mint sauce and rosemary and allow to cool. Check for seasoning.

 

Step Three:

Pre heat oven to 170c. Cut the pastry into quarters and roll out on a floured surface, aim for 15cm by 15cm squares. Using a knob of butter grease 4 pie moulds and lay the pastry into them, making sure to get right into the edges. Fill the pies with the pie mix. Roll out the pastry for the lids and cover the pies. 

Roll the overlapping pastry together to form a nice crust around the edge. Egg wash the tops of each pie and make a little hole in the lid to allow steam to escape. Bake in the oven for 35 minutes. Serve with roast potatoes and seasonal vegetables.

 

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