Lamb and quince pies

Australian Women’s Weekly NZ - - CONTENTS -


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.

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