LAMB, ROSEMARY AND GARLIC PIE
Ek het gister lus gehad vir pastei maar met lam. Het resep gesoek op internet en dan dit aangepas met wat ek gehad het Ek het stewing lamb gebruik en net 500g so resep onder gehalfeer. Ek het een patat en twee aartappels gebruik en gravy poeier het ek Bisto gebruik.
¼ cup olive oil
1 kg diced lamb
1 red onion, thinly sliced
4 garlic cloves, thinly sliced
500 g potatoes and sweet potatoes, peeled, cubed
2 carrots, peeled, cubed
½ cup tomato paste
1/3 cup gravy powder
3 cups beef stock
2 tablespoons worcestershire sauce
2 tablespoons chopped fresh rosemary
2 tablespoons corn flour
Frozen ready-rolled puff pastry, partially thawed
1 egg, lightly beaten
Preheat oven to 190ºC.
Heat 1 tablespoon oil in a large ovenproof casserole dish over medium-high heat. Add ½ the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with 1 tablespoon oil and remaining lamb.
Heat remaining oil in pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add potatoes and carrots. Cook, stirring, for 5 minutes or until browned. Add tomato paste and gravy powder. Cook, stirring, for 1 minute.
Return lamb to pan. Add stock and worcestershire sauce. Increase heat to high. Bring to the boil. Place in oven and cook for 2 hours or until lamb is tender. Stir every half hour. Stir in rosemary. Season with salt and pepper. only necessary if it needs thickening Combine corn flour and 2 tablespoons warm water. Add to lamb mixture. Simmer for 1 minute. Remove from heat. Cool.
Preheat oven to 200°C/180°C fan-forced. Lightly grease pie dish or individual ceramic pie dishes. Line base and sides of each dish with 1 sheet of pastry, trimming excess. Pour filling in and cover with more puff pastry. Brush with beaten egg.
Bake 20 to 25 minutes.
Foto: Angela Landsberg
