Lamb and quince pies
MAKES 4 PREP AND COOK TIME 3 HOURS (+ COOLING AND REFRIGERATION TIME)
¼ cup (60ml) extra virgin olive oil
1kg trimmed boneless lamb shoulder, cut into 2cm cubes
60g unsalted butter, chopped
1 large (200g) brown onion, chopped coarsely
2 cloves garlic, chopped finely 1 tablespoon unbleached plain flour 3 teaspoons tomato paste
1 fresh bay leaf
½ teaspoon chopped fresh thyme leaves 2 teaspoons chopped fresh rosemary leaves
½ cup (125ml) red wine
2 tablespoons red wine vinegar
2 cups (500ml) veal or chicken stock 2 tablespoons extra virgin olive oil, extra 1 small (350g) fresh quince, peeled, cored, cut into 1cm-thick slices 2 tablespoons chopped fresh flat-leaf parsley leaves
2 x 445g packet shortcrust pastry 1 free-range egg
1 tablespoon milk green salad and tomato chutney, to serve
1 Heat 2 tablespoons of the oil in a large, heavy-based saucepan over high heat. Cook lamb, in small batches, until browned all over, adding remaining oil when necessary. Transfer lamb to a medium bowl. Wipe out the pan with paper towel. 2 Heat butter over medium-low heat; cook the onion and garlic for about 10 minutes, stirring occasionally, until softened and lightly caramelised. Return the lamb to the pan; season with sea salt and freshly ground black pepper. Stir in flour, tomato paste and herbs. Turn up the heat; add wine and vinegar, stirring constantly. Gradually stir in the stock; reduce heat to low. Simmer gently, uncovered, for approximately 1¼ hours or until lamb is tender – this will depend on the age and quality of the meat. The meat at this stage should be thickly coated in the sauce. Transfer to a large bowl; season to taste. Cool.
3 Meanwhile, heat the extra oil in a medium non-stick frying pan over medium-high heat. Add the quince; fry until golden and tender. Cool. Stir into cooled lamb mixture with parsley.
4 Lightly grease four 210ml pie tins or four holes of a Texas (¾ cup/180ml) muffin pan. Unroll the pastry. You will need to cut out four x 13.5cm rounds (these are the pie lids, so need to be slightly larger than the muffin hole), and four x 16.5cm rounds for the bases. This will be easier if you cut two bases and two lids from each sheet of pastry. Ease pastry into pan holes, leaving a little pastry over the edge to form a lip.
5 Fill pastry cases with lamb filling. Lightly beat egg and milk in a small bowl; brush lightly over pastry “lip”. Put lids into position and press around edges with a fork to seal. Using a sharp paring knife, trim pastry and make a tiny hole in the top of each pie to allow steam to escape. Refrigerate pies to chill pastry for about 20 minutes.
6 Meanwhile, preheat oven to 220°C (200°C fan-forced). Brush the tops of pies with egg wash again; bake for 20 minutes. Reduce heat to 180°C (160°C fan-forced). Bake for a further 25 minutes. Allow pies to cool slightly before turning out.
Pies suitable to freeze. Not suitable to microwave.