Lamb pie, step by step

The secret is in the fabulous filling and golden crust.

The meat on each end of the pie will be well done while the inner portion should still be pink and juicy, catering for every preference.

1 Loaves and fishes

Tear or chop 6 slices of ciabatta into blocks. Season with a halved clove of garlic, anchovies, lemon zest, thyme, salt and pepper and drizzle with oil. Roast in a preheated oven at 200°C until crispy. Blend in a food processor.

2 Bring on the brinjal

Thinly slice a medium-sized brinjal and fry the slices on both sides on a griddle pan until the flesh is cooked. Season with salt, pepper and a dash of good quality oil.

3 Layer upon layer

Carefully butterfly a deboned leg of lamb (about 850g) with a sharp knife; place the meat on a chopping board with the fat side down and flatten to a uniform thickness with a meat mallet. Layer the fried brinjal slices, 125ml of the breadcrumbs, a round of feta and chopped peppadews to taste on top.

4 Assemble it

Carefully roll the lamb and secure it with kitchen string at 2cm intervals. Season the meat with oil, salt and pepper.

5 Into the pan

Sear the meat on all sides in a hot pan until golden brown. Allow to cool and remove the string. The longer you sear the lamb before it’s wrapped in the pastry, the more well done the meat will be inside the pie.

6 The pastry casing

Open up about 600g of puff pastry on a clean surface and roll slightly thinner if need be. Sprinkle a layer of the remaining breadcrumbs over – this will absorb the meat juices while it bakes. Wrap the meat in the pastry; cut off any excess pastry, pinch the ends closed and place on a baking tray with the seam facing down. Brush with beaten egg and decorate with pastry leaves. Refrigerate while the oven preheats to 220°C.

Ta-da!

Bake for 15 minutes, turn the oven down to 180°C and bake for a further 45 minutes until the pastry is golden brown and crispy on the outside.