Lamb Main

Lamb and rosemary pies

Name: Lamb and rosemary pie recipe
Yield: 6
Ingredients: 2 x 375g all-butter frozen puff pastry sheets, thawed; 1 egg, whisked; Mashed potatoes and mushy peas, to serve (optional, see note); 40.00 ml extra virgin olive oil; 1 onion, chopped; 500g diced lamb (we used lamb leg); 3 garlic cloves, crushed; 3 tsp ground cumin; 3 tsp tomato paste; 500ml beef stock; 40.00 ml rosemary leaves, finely chopped, plus extra sprigs to serve; 40.00 ml wholegrain mustard; 1 large carrot, cut into 1cm pieces; 1 large potato, peeled, cut into 1cm pieces; 20.00 ml cornflour; 355g strong (baker’s) flour; 215g unsalted butter, chopped, slightly softened; 90g sour cream

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by delicious. team

delicious. team

Sep 08, 2023

“A quality lamb pie is something that so many people want, but is not easy to find. This is a variation of a recipe we created back when we opened in 1996 – it’s easily the best-selling pie in our range. It may be cliché, but Australians love their lamb! The sour cream and butter pastries and good-quality lamb are what make this pie special.” — Caitlin Gallagher from Jocelyn's Provisions, Qld

2 x 375g all-butter frozen puff pastry sheets, thawed
1 egg, whisked
Mashed potatoes and mushy peas, to serve (optional, see note)

Filling

2 tbs extra virgin olive oil
1 onion, chopped
500g diced lamb (we used lamb leg)
3 garlic cloves, crushed
3 tsp ground cumin
3 tsp tomato paste
2 cups (500ml) liquid beef stock
2 tbs rosemary leaves, finely chopped, plus extra sprigs to serve
1 tbs wholegrain mustard
1 tbs wholegrain mustard
1 large carrot, cut into 1cm pieces
1 large potato, peeled, cut into 1cm pieces
1 tbs cornflour

Sour cream pastry

355g strong (baker’s) flour
215g unsalted butter, chopped, slightly softened
90g sour cream

Method

1.

Grease six 10cm round based (3cm-deep, 1-cup capacity) individual pie plates. For the pastry, place flour, butter and 1 tsp fine salt in a stand mixer fitted with the dough hook. Knead on low speed for 2 minutes until it creates a crumble (do not overmix or pastry will be tough). Add sour cream and knead for 4 minutes on low speed until well combined and there is a clear dough with no flour patches. Roll out between lightly floured sheets of baking paper to 4mm thickness, then cut out six 16cm rounds (you can use an upturned plate for this), rerolling offcuts as you go. Line prepared pie plates with pastry, then cover and chill overnight.
2.

For the filling, heat oil in a large saucepan over medium-high heat. Cook onion, stirring occasionally, for 3 minutes or until lightly browned. Add lamb and cook, stirring occasionally, for 3 minutes until all meat begins to colour. Stir in garlic and cumin and cook, stirring occasionally, for 20 seconds until fragrant. Add tomato paste and cook, stirring, for 1 minute. Stir in stock, rosemary, mustard, sauce and 1 cup (250ml) water.
3.

Bring pan to the boil, then reduce heat to medium-low and simmer, partially covered and stirring occasionally, for 2 hours or until meat is almost tender. Add vegetables and simmer, uncovered, stirring occasionally, for 20-25 minutes or until vegetables are cooked, lamb is tender and sauce is very thick.
4.

Once meat is ready, whisk cornflour with 1 tbs water in a small bowl. Increase heat to medium and add cornflour mixture to pan, stirring constantly, until thickened. Transfer to a large heatproof bowl and cool to room temperature, then cover and chill for 1 hour.
5.

Preheat oven to 240°C/220°C fan-forced. Place a baking tray in oven to preheat. Remove pie plates from fridge and spoon in filling. Using your fingertip, run a little water around edges of pastry (this will help seal top and bottom pastries together).
6.

Cut 6 x 12cm rounds from the puff pastry, then place on top of pies. Pinch pastry edges together to seal. Brush with egg, then pierce top with the tip of a small knife to create an air vent. Bake on preheated tray for 20 minutes or until puffed and deep golden. Remove from oven, rest pies on tray for 5 minutes, then transfer to a wire rack to cool for a further 10 minutes. Decorate with sprigs of rosemary and serve warm with mash and mushy peas, if desired.