After a rather excellent roast of lamb shoulder (from Cranstons) we had a load of cold lamb left over. Rather than a quick curry we made spiced lamb pies instead. Theres a lack of photos I’m afraid.
You will need
- 125g of mixed brown and white plain flour
- 50g cold butter
- cold water (about 30ml but I did it by eye)
- Cold lamb chopped into inch cubes (I removed most of the cold fat)
- half a large sweet potato chopped into hlaf centrimeter cubes
- large spoonful of curry paste (Patak’s Vindaloo in this case)
- a slug of boilng water
- Rub the butter and flour together unti it looks like breadcrumbs.
- Add cold water a little at a time kneeding until you get a smooth pliable dough.
- Stick the pasty in the fridge
- In a large pan stick in all the filling ingrediants and start on a medium heat under a lid
- Left the filling bubble away undil the lamb starts to break down
- Take the lid off and left it reduce until it’s slightly more runny than you’d want a pie filling, then take off the heat and leave to cool.
- Roll our your pasty, rememmber you’ll need spare for the lids.
- Line pie tin(s). There’s no need to grease them, especially if they are reasonably non-stick.
- Once the filling is cool enough to stick your finger in, fill the pie tin(s) and roll on the lids
- Bake at 180o for about 20 minutes.