Slow-Cooked Lamb Shoulder and Leek Pie recipe | TASTE

Slow-Cooked Lamb Shoulder and Leek Pie recipe | TASTE

taste.co.za

Enjoy tender lamb shoulder slow-cooked with leeks, shallots, garlic, beef stock, rosé wine, and bay leaves, all encased in a flaky pastry topped with a golden egg wash.

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Ingredients

  • 2 T olive oil
  • 50 g butter
  • 1 1/2 kg lamb shoulder
  • sea salt and freshly ground black pepper to taste
  • flour, to dust
  • 6 baby leeks, roughly chopped
  • 3 shallots, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 3 cups good quality beef stock
  • 1 cup Rose wine
  • 1 free-range egg yolk
  • 3 fresh bay leaves
  • For the pastry
  • 200 g butter, chilled
  • 2 1/2 cups flour
  • 1/2 t salt
  • 1 free-range egg
  • 1 T milk
  • 2 T vinegar

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