Name: Ed Halmagyi's Lamb and Rosemary Pie recipe
Prep time: 20 min
Cook time: 160 min
Total time: 180 min
Yield: 8
Cuisine: australian
Ingredients: 1.2kg lamb shoulder diced; 1/2 cup plain flour; 1/4 cup extra virgin olive oil; 2 brown onions sliced; 1 tsp celery seeds; 1 tsp rosemary finely chopped; 1 cup dry sherry; 1 cup beef stock; 1/2 bunch mint leaves chopped; 1 tbs mint jelly; 2 sheets shortcrust pastry; 2 sheets puff pastry; 1 egg beaten; 2 tsp sesame seeds

by Ed Halmagyi Last updated on 09/17/2019

This Aussie meat pie is filled with slow cooked lamb shoulder, a mint sauce and is topped with a golden, flaky puff pastry lid. - Ed Halmagyi

Ingredients

1.2kg lamb shoulder diced
1/2 cup plain flour
1/4 cup extra virgin olive oil
2 brown onions sliced
1 tsp celery seeds
1 tsp rosemary finely chopped
1 cup dry sherry
1 cup beef stock
1/2 bunch mint leaves chopped
1 tbs mint jelly
2 sheets shortcrust pastry
2 sheets puff pastry
1 egg beaten
2 tsp sesame seeds

Method

Step 1

Preheat oven to 210C. Toss the lamb in the flour, then fry in olive oil in batches for 5 minutes, until browned. Set aside.
Step 2

Add the onions, garlic, celery seeds and rosemary to the saucepan, then cook briefly. Return the lamb and pour in the sherry, boil, then add the stock, mint leaves and mint jelly. Simmer gently for 2 hours, until the meat is tender and the sauce has thickened. Set aside to cool completely.
Step 3

Cut four discs of shortcrust pastry to fit 11cm pie tins and press in. Fill with lamb mixture. Cut puff pastry tops and brush with beaten egg on both sides, then press onto the top of the pies. Bake for 30 minutes, until deep golden and crisp.