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Lamb And Rosemary Pot Pies (International) — Recipe | Foodgeist

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Lamb And Rosemary Pot Pies

🍰dessert·Internationalhard

Lamb And Rosemary Pot Pies

Name: Lamb And Rosemary Pot Pies
Cuisine: International
Ingredients: 2 tbsp olive oil; 1 lb lamb shoulder, cut into 3/4-inch cubes; 2 medium onions, chopped coarsely; 2 cloves garlic, crushed; 1 tbsp tomato paste; 1/2 cup dry red wine; 3 small parsnips, chopped; 1 tbsp fresh rosemary leaves; 2 cups beef stock; 3 2/3 cups flour; 1 cup plus 2 tbsp (2 1/4 sticks) cold butter, chopped coarsely; 2 None egg yolks; None None Fresh rosemary and parsley leaves; 1 None egg, beaten lightly

Ingredients

2 tbsp olive oil

1 lb lamb shoulder, cut into 3/4-inch cubes

2 medium onions, chopped coarsely

2 cloves garlic, crushed

1 tbsp tomato paste

1/2 cup dry red wine

3 small parsnips, chopped

1 tbsp fresh rosemary leaves

2 cups beef stock

3 2/3 cups flour

1 cup plus 2 tbsp (2 1/4 sticks) cold butter, chopped coarsely

2 None egg yolks

None None Fresh rosemary and parsley leaves

1 None egg, beaten lightly

Method

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1.
Heat 1 tbsp of the oil in a Dutch oven on medium-high heat. Add lamb in batches and cook, stirring, until browned all over. Remove from pan. Heat remaining 1 tbsp oil in same pan. Add onion and garlic and cook, stirring, until onion is soft. Add tomato paste and cook, stirring, 1 min. Add wine; bring to a boil. Stir in parsnips, rosemary, stock and lamb. Bring to a boil. Reduce heat to low; simmer, covered, 1 hour. Simmer, uncovered, 45 mins, or until lamb is tender and mixture thickened. Season to taste with salt and pepper. Cool. Meanwhile, for the pastry, process flour and butter in food processor until crumbly. Add egg yolks and 1/4 cup cold water. Pulse until mixture just comes together. Knead the pastry gently on a lightly floured surface until smooth. Divide dough in half and press flat into rounds. Wrap in plastic wrap. Refrigerate 30 mins. Preheat the oven to 400°F. Grease six 3-inch pie tins. Divide 1 portion of pastry evenly into 6 pieces. Roll each piece of pastry on a floured surface until large enough to line the tins. Place each round into a pie tin, pressing the pastry into sides. Trim edges. Cover the pastry with foil and fill with dried beans or rice; arrange tins on a baking pan. Bake 15 mins. Remove the foil and beans. Bake 5 mins longer, or until pastry is lightly browned. Cool 10 mins. Divide remaining pastry evenly into 6 pieces. Roll each into a small round. Arrange fresh herbs on top. Gently press the herbs into the pastry with a rolling pin. Roll out until large enough to cover tops of pie tins. Divide lamb mixture among crusts. Top each with herbed pastry. Trim and seal edges. Brush herbed pastry with egg. Bake 25 mins, or until pastry is golden brown.