Slow Cooked Lamb Pie with Carême Puff Pastry and Shortcrust Pastry

Name: Slow Cooked Lamb Pie with Carême Puff Pastry and Shortcrust Pastry
Ingredients: 1.5kg – 1.7kg bone in lamb shoulder (from your local butcher); 2 cloves garlic; Finely chopped rosemary; Finely chopped thyme; A good slosh of Australian Extra Virgin Olive Oil; Salt & Pepper; 1 (375g packet) Carême Pastry Ready Rolled Sour Cream Shortcrust Pastry, defrosted; 1 x 375g pack Carême Pastry Ready Rolled All Butter Puff Pastry, defrosted; Slow cooked lamb shoulder; 1 onion diced; 1 stick celery diced; 2 cups pumpkin cut into 3cm chunks; 3 cloves sliced garlic; 2 sprigs of finely chopped rosemary; 1 tbsp flour; A good splash of Yalumba’s The Signature (Cabernet Sauvignon & Shiraz); 1 egg beaten for egg wash; Preheat your oven to 100°C, then place lamb shoulder in a large baking dish.; Crush the garlic with salt in a mortar and pestle, then add the rosemary and thyme with a good slosh of Australian Extra Virgin Olive Oil.; Season the lamb with salt and pepper, before rubbing the garlic and herb oil into the lamb, add 1 cup of water to the pan.; Cover the lamb with baking paper, and then use foil to cover the entire baking dish so it is well sealed before putting it into the oven. Set the timer for 10 hours and go to bed.; The next day the meat will melt off the bone and you’ll have an abundance of delicious lamb to use for your Sunday pie.; Allow the lamb to cool then use your hands to strip the tender meat from the bone. Reserve any of the meat juices in the pan.; To prepare the pie, pre-heat oven to 200°C (fan-forced), then find a pie dish large enough to fit the contents of the filling you’ve just made.; Place the shortcrust pastry over the base of the dish, leave a border of 2cm of pastry, brush this with beaten egg. Add cooled pie filling.; Reduce the oven to 180°C and continue to bake for 30 minutes before turning the oven down to 170°C for a further 10 minutes. Remove from the oven when the pastry is puffed and golden.

www.caremepastry.com.au

The ultimate Lamb Pie! Made with Carême Butter Puff Pastry and Sour Cream Shortcrust Pastry. Tender lamb with flaky pastry goodness - a divine combination!

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Ingredients

1.5kg – 1.7kg bone in lamb shoulder (from your local butcher)
2 cloves garlic
Finely chopped rosemary
Finely chopped thyme
A good slosh of Australian Extra Virgin Olive Oil
Salt & Pepper
1 (375g packet) Carême Pastry Ready Rolled Sour Cream Shortcrust Pastry, defrosted
1 x 375g pack Carême Pastry Ready Rolled All Butter Puff Pastry, defrosted
Slow cooked lamb shoulder
1 onion diced
1 stick celery diced
2 cups pumpkin cut into 3cm chunks
3 cloves sliced garlic
2 sprigs of finely chopped rosemary
1 tbsp flour
A good splash of Yalumba’s The Signature (Cabernet Sauvignon & Shiraz)
1 egg beaten for egg wash
Preheat your oven to 100°C, then place lamb shoulder in a large baking dish.
Crush the garlic with salt in a mortar and pestle, then add the rosemary and thyme with a good slosh of Australian Extra Virgin Olive Oil.
Season the lamb with salt and pepper, before rubbing the garlic and herb oil into the lamb, add 1 cup of water to the pan.
Cover the lamb with baking paper, and then use foil to cover the entire baking dish so it is well sealed before putting it into the oven. Set the timer for 10 hours and go to bed.
The next day the meat will melt off the bone and you’ll have an abundance of delicious lamb to use for your Sunday pie.
Allow the lamb to cool then use your hands to strip the tender meat from the bone. Reserve any of the meat juices in the pan.
To prepare the pie, pre-heat oven to 200°C (fan-forced), then find a pie dish large enough to fit the contents of the filling you’ve just made.
Place the shortcrust pastry over the base of the dish, leave a border of 2cm of pastry, brush this with beaten egg. Add cooled pie filling.
Reduce the oven to 180°C and continue to bake for 30 minutes before turning the oven down to 170°C for a further 10 minutes. Remove from the oven when the pastry is puffed and golden.