LAMB & HERB PIES

MAKES 8 PIES

HANDS-ON TIME 45 MINUTES TOTAL TIME 4 HOURS 10 MINUTES

Filling

1/3 cup unsalted butter

900 g lamb shoulder, cut in 1-inch cubes

2 tbsp chopped fresh sage

2 tbsp chopped fresh rosemary

2 tbsp chopped fresh thyme salt and pepper

1 onion, finely chopped

1/4 cup all-purpose flour

2 cups sodium-reduced chicken broth

2 tbsp Dijon mustard

Dough

4 cups all-purpose flour

1 tsp salt

1 1/2 cups cold unsalted butter, diced

3 eggs, beaten

3 tbsp ice water (approx)

1 egg yolk, beaten

Filling In Dutch oven, melt butter over medium heat. Add lamb and fresh herbs; cook, stirring often, until meat is golden on all sides, about 5 minutes. Season with salt and pepper. Transfer to plate; set aside.

Preheat oven to 325°F. In same Dutch oven, add onion and cook, stirring occasionally, until softened, about 5 minutes. Add reserved lamb and flour; cook, stirring often, 2 minutes. Add broth and mustard; bring to boil, scraping up browned bits from bottom of pan with wooden spoon. Cover and bake until meat is tender, about 1 1/2 hours.

Let cool completely; refrigerate until cold. (Make-ahead: Can be refrigerated for up to 2 days.)

Dough Meanwhile, in large bowl, combine flour and salt. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Make well in centre and add eggs; mix quickly using fork. Drizzle with ice water, tossing with fork to form ragged dough. Divide dough in half and shape into discs. Wrap each in plastic wrap; refrigerate for 30 minutes. (Makeahead: Can be refrigerated overnight or frozen for up to 1 month.)

Assembly Preheat oven to 350°F; line baking sheet with parchment paper.

On lightly floured surface, roll out 1 dough disc to about 1/8-inch thickness. Cut out eight 5-inch circles. Place dough circles on prepared baking sheet. Repeat with remaining disc, making total of 16 circles.

In centre of dough circle, spoon about 1/3 cup cooled filling. Cover with another circle. Using fork, press around edge to seal. Transfer to prepared baking sheet. Repeat with remaining dough circles and filling. Brush pastries with egg yolk. Cut steam vent in top of each pie.

Bake until pies are golden, 30 to 40 minutes. Let cool for 10 minutes before serving. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 2 months.)

PER PIE about 875 cal, 30 g pro, 59 g total fat (28 g sat. fat), 55 g carb (2 g dietary fibre, 2 g sugar), 230 mg chol, 875 mg sodium, 4.6 mg iron.