Individual Lamb Pies Recipes
INDIVIDUAL LAMB PIES
With single-serving pies, everyone gets plenty of crust. These lamb pies, an interesting alternative to the familiar English shepherd's pie, are heady with ginger, thyme, and cloves, with a pleasing touch of richness from red wine and sweetness from prunes.
Provided by Martha Stewart
Categories Finger Food Recipes
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons oil in a medium-heavy pot over medium-high heat. Season lamb with salt and pepper. Cook lamb until browned on all sides, about 8 minutes. Transfer to a medium bowl. Add remaining tablespoon oil to the pot. Add onion, celery, and mushrooms; cook, stirring occasionally, until vegetables are softened, about 6 minutes. Stir in ginger, thyme, cloves, lamb, stock, wine, and 1/2 cup water. Bring to a simmer; cover, and reduce heat to medium-low. Gently simmer until lamb is tender, about 2 hours. Stir in prunes. Season with salt and pepper. Let cool completely.
- Divide dough in half. Wrap half in plastic; refrigerate until ready to use. Roll out other dough half on a lightly floured surface to a 1/4-inch thickness. Cut out four 6-inch rounds. Transfer 1 round to each of four 5-inch pie plates. Divide stew among pies. Roll out remaining dough a 1/4-inch thickness. Cut out four 7-inch rounds. Randomly punch out circles from rounds with a 1/2 inch round pastry tip (such as Ateco #806). Cover each pie with a round. Tuck edges under; press gently to seal. Refrigerate until cold, about 30 minutes.
- Preheat oven to 400 degrees. Whisk cream and egg yolk in a small bowl. Brush crusts with egg wash. Bake pies on a rimmed baking sheet until crusts are golden brown and juices are bubbling, about 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes.
MINI LAMB PIES
The Mini Lamb Pies recipe out of our category Lamb! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h15m
Yield 4
Number Of Ingredients 20
Steps:
- For the pastry, combine the flour, salt, butter, egg yolks and 1-2 tablespoons of cold water and knead to a smooth dough. Wrap and place in the refrigerator to rest.
- For the filling, sauté the onion and garlic in butter.
- Dice the bread rolls and soak in the milk.
- Mix the ground meat, in a bowl, with the onion, garlic, bread roll pieces and the cream. Season to taste with the spices and Sherry. Preheat the oven to 200°C (approximately 400ºF).
- Separate the pastry into quarters and roll out each quarter into a circle shape for lining the pie dishes, including a 3 cm high edge (approximately 1 1/4 inches) and another circle in the size of the pie dish as a lid. Grease the pie dishes and place the larger circles into them.
- Spoon in the filling, flatten it and place the pastry lid on top. Press the edges to seal the lid. Prick the top with a fork several times and glaze the pastry lid with egg yolk. Shower with cheese and bake for about 35-40 minutes, until golden brown.
- Serve hot, and if desired, with a side helping of rich tomato chutney.
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INDIVIDUAL POTATO AND LAMB PIES RECIPE | DELICIOUS. MAGAZINE
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5/5 (2)Servings 6Cuisine British RecipesCalories 433 per serving
- Preheat the oven to 190°C/fan170°C/gas 5. Heat the oil in a large, heavy-based casserole, season the lamb and fry, in batches, over a high heat until golden brown. Remove with a slotted spoon.
- Turn the heat to medium, add the onion and carrots and fry for 5 minutes. Add the garlic and fry for another minute. Stir in the flour and cook for 1 minute more, then return the lamb to the pan with the stock, Worcestershire sauce and rosemary. Season and bring to the boil. Cover with a lid, turn the heat to low and simmer for 30 minutes until the lamb is tender.
- Divide the lamb mixture between 6 individual pie dishes, cover with the potatoes and dot with butter. Season well, cover the dishes with foil and bake for 20 minutes, then turn the oven up to 200°C/fan180°C/gas 6, remove the foil and bake for another 25 minutes until golden brown.
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- Melt butter in a large Dutch oven over medium. Add onion, thyme, sage, and rosemary; cook, stirring occasionally, until onion is softened and translucent, 8 to 10 minutes. Add lamb pieces; cook, stirring occasionally, until browned on all sides, 10 to 12 minutes. Add flour; cook, stirring constantly, until flour is lightly browned and mixture is thickened, 1 to 2 minutes. Gradually stir in broth. Bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, stirring occasionally, 1 hour and 30 minutes. Continue cooking mixture, stirring often, until lamb is fall-apart tender and liquid is reduced to a very thick gravy, about 1 hour, adding water, 1/4 cup at a time, if sauce becomes too thick before lamb is tender. (Lamb will begin to shred when stirred toward end of cook time.) Coarsely shred lamb (still in Dutch oven) using 2 forks. (You will have about 3 cups filling once lamb is shredded.)
- Stir together flour and salt in a large bowl. Add butter pieces; rub together using your fingers until evenly incorporated and mixture resembles small peas. Beat 3 eggs in a medium bowl. Make a well in the center of flour mixture; add beaten eggs, and stir with a fork to combine. Stir in 3 tablespoons ice water. Continue adding up to 2 tablespoons ice water, 1 tablespoon at a time, until a shaggy dough forms. Wrap dough tightly in plastic wrap; refrigerate at least 3 hours or up to 3 days.
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