Welsh Lamb Empanadas with Pepper Sauce & Mint Dressing by Bar44

Ingredients

• 8 salted anchovies (a 100g jar is ideal)
• Handful of rosemary leaves
• Handful of thyme leaves
• Mint stalks (reserved from the dressing, see below)
• 4 garlic cloves, crushed and finely diced
• Zest 1 lemon
• 75ml extra virgin olive oil
• 750ml dry sherry
• 1 lamb shoulder, bone in
• 3 celery sticks, roughly chopped
• 4 carrots, roughly diced
• 1 onion, roughly chopped
• 2 leeks, roughly chopped
• 1 head of garlic, cut in half horizontally
• 4 bay leaves
• 1 tbsp tomato purée
• 500ml good chicken stock
• 2 eggs, beaten
• Shop-bought puff pastry (buy enough for a 25 x 32cm pie)
• 1 x 500g can roast piquillo peppers, drained
• 2 garlic cloves, sliced
• 40ml extra virgin olive oil
• 1 tbsp sherry vinegar
• Handful of flat-leaf parsley, leaves picked
• 12 mint leaves (stalks reserved for the lamb)
• 1 garlic clove, finely diced
• 100ml extra virgin olive oil
• 30ml sherry vinegar