Filled Lamb Meat Pie

Ingredients

• 300 g flour
• 1 tsp salt
• 100 g cold butter
• 2 egg yolks
• 1 tbsp butter
• 1 stale roll
• 0.125 l warm milk
• 1 onion (chopped)
• 1 garlic clove (chopped)
• 2 carrots (peeled and diced)
• 600 g lamb mince
• 5 tbsp heavy cream
• 2 tbsp chopped parsley
• 1 tsp salt
• 1 tsp pepper
• 1 tsp Cayenne pepper
• 1 tsp grated lemon zest
• 2 tbsp sherry
• 1 egg yolk
• 50 g shredded cheese
• flour for handling
• fat (for the pie tin)

Instructions

1. 1.

   Knead flour, salt, butter and egg yolks quickly into a smooth dough and chill.

2. 2.

   Sauté onion, carrot and garlic in hot butter.

3. 3.

   Cube the roll and soak it in milk.

4. 4.

   Mix lamb mince with sautéed vegetables, drained roll and cream. Season with parsley, spices and sherry. Preheat oven to 200°C (fan) or 400°F.

5. 5.

   Divide dough and cut two circles to fit the pie tin. Shape one slightly larger circle and line the greased tin with it.

6. 6.

   Fill the tin, smooth the surface and place a top layer of dough on it. Press the edge lightly against the tin. Poke a small hole in the center and brush the dough lid with egg yolk. Sprinkle with cheese and bake for about 45 minutes until golden brown.