Welsh Lamb and rosemary pie with buttery herb pastry
Ingredients - 450g PGI Welsh Lamb, diced (boneless shoulder, boneless neck fillets or leg) - 2 tbsp seasoned flour - 2 tbsp oil - 1 leek, washed and sliced - 1
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eatwelshlambandwelshbeef.com.
Cooking tools:
- Pan
- Flameproof casserole dish
- Chef's knife
- Cutting board
- Mixing bowl
- Food processor
- Rolling pin
- Pastry brush
- Pie dish
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Fork
- Fine-mesh sieve
- Plastic wrap
- Baking sheet
- Kitchen scale
- Spatula
- Pastry cutter
- Colander
- Kitchen timer
Ingredients
- 450g PGI Welsh Lamb, diced (boneless shoulder, boneless neck fillets or leg)
- 2 tbsp seasoned flour
- 2 tbsp oil
- 1 leek, washed and sliced
- 1 large onion, sliced
- 2 celery stalks, diced
- 400g small potatoes, halved
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp thyme, finely chopped
- 1 tbsp tomato purée
- 1 tbsp redcurrant jelly
- 200ml red wine
- 500ml stock
- 300g plain flour
- 150g cold butter, cubed
- 1 egg, beaten
- Approx. 2 tbsp cold water
- 1 tbsp rosemary and thyme, roughly chopped
- 1 egg, beaten (for glazing)
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