Pastry production plant operators! There must be a better way to pack pastry sheets. Are you assuming that we’re all using the entire packet of pastry in one hit? I simply do not.
I tend to wrap mine in a shopping bag – not optimal. On delving back into the bowels of my freezer to retrieve said pastry a short time later (a week maybe), the sheets are dry as a Nu… well let’s just say they’re dry.
So hey if you’re reading this, spill the damn beans on your pastry storage! There’s a company out there who sells their pastry in rolls which seems bloody genius but there’s just NEVER enough.
Listen, I’ve basically given up on my slow cooker because despite being a mid-week time saver, I’m just never organised to get the damn thing on and then I fret all day about the house burning down because I’ve left an appliance on. It’s all really quite stressful. If your insurance is up to date and you have a reliable slow cooker, be my guest. This here is the oven method.
This recipe makes enough pies to satiate a family of four or enough to console singletons after the worst kind of train crash date. Either way, smash the pies. Smash them down.
Lamb and Rosemary Pies.
1kg diced lamb, make sure there is some fatty bits on there
750mls beef stock
1large white onion, sliced
2 large carrots, cut chunky
2 celery sticks cut chunky-ish
1 teaspoon vegemite
2 sprigs rosemary
2 sprigs of time
1 cup of seasoned flour (plus two extra tablespoons)
4 sheets Puff pastry
4 sheets shortcrust pastry
Egg white and cracked pepper
Oven at the ready, 150 degrees.
Place cup of flour (seasoned with salt and pepper and you know what? I like to add a little smoked paprika in there too) then toss your lamb in to coat. Do this in batches – it’s a drag but worth it. When its all coated up nice, start frying it off in olive oil so its nice and browned.
Brown off your veges in a casserole dish then add the lamb and rosemary and that umami-tastic vegemite.
Pour in the stock, lid on and bung it in the oven for a good three hours. Check often. Every oven is different (or maybe mine is just utterly shithouse) so check that your lamb is tender. Maybe yours will be done after two hours? Do you see what I’m saying here? Check your lamb. When it’s at level 10 on your personal tender scale, stir in the remaining flour and cook until its nice and gravy-like.
Prepare your pie tins – This has to be the worst chore in the world but never the less necessary. Even non-stick pie dishes do not escape the wrath of pastry – I grease mine and then give them a very light dusting of flour. Seems to work every time.
Short pastry on the bottom of your tin, fill with lamb and rosemary and then top with puff and trim.
Whisk egg white and brush on then sprinkle with some cracked pepper then back them for roughly twenty minutes, you want them nice and brown.
Retrieve them from your oven then as mentioned previously, smash them.
- Maybe it comes with wisdom or maybe it’s a matter of simple choice, but I’ve decided that I like my pies with short on the bottom and puff on the top – pretty sure it comes down to a sensory and stability thing and has nothing to do with wisdom.Try all methods until you find one you like.
- I’ve started blind baking my short pastry before I fill and top them. Puritans may disagree, but this seems to work a treat and make for a more stable pie.
- Make sure when filling your pie you distribute your meat and veg evenly – no one likes a celery pie.
- As always, hit me up if you have any questions.