Easter Lamb & Potato Pie - Illustrated recipe
To make this Easter Lamb & Potato Pie recipe, start by preparing all the ingredients for the brioche dough. Brioche dough (to be made the day before): Pour the flour and lukewarm milk into the bowl...
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Cooking tools:
- Stand mixer
- Digital timer
- Spatula
- Laser-targeting thermometer
- Mixing bowl
- Plastic wrap
- Needle
- Proofing chamber
- Meat grinder
- Kitchen scale
- Microplane
- Chef's knife
- Cutting board
- Saucepan
- Paring knife
- Peeler
- Cake ring
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
- Aluminum foil
- Oven
- Stove
- Colander
- Measuring cup
- Measuring spoon
- Fork
Ingredients
- 500g of T45 wheat flour
- 75g milk
- 50g caster sugar
- 10g fine salt
- 18g fresh baker's yeast
- 4 whole eggs (200g)
- 400g leg of lamb, cut into slices
- 100g stale bread
- 200g milk
- 2 garlic cloves
- 1 tbsp parsley
- 400 500g potatoes
- 150g whipping cream 35% fat
- Salt
- Nutmeg
- Ground pepper or Espelette pepper powder
- 1 egg yolk
- 1 tbsp water
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