OLD-FASHIONED LAMB AND VEGETABLE PIE

We used lamb from a trimmed leg in this pie.

l1/2 cups (225g) plain flour 125g cold butter, chopped 1 egg yolk

1 tablespoon iced water, approximately 1 sheet ready-rolled puff pastry

1 egg, beaten

LAMB FILLING

2 tablespoons olive oil 750g diced lamb

1 large (200g) onion, sliced

2 cloves garlic, crushed

1 large (500g) leek, chopped

2 sticks (150g) trimmed celery, sliced

1 large (180g) carrot, chopped 400g can tomatoes 1/4 cup (60ml) Worcestershire sauce 1/4 cup (60ml) barbecue sauce 1/2 cup (125ml) beef stock

1 cup (125g) frozen peas

Oil 20cm springform tin. Process flour and butter until crumbly; add egg yolk and enough water to make ingredients just cling together. Transfer dough to floured surface; knead until smooth. Wrap dough in plastic; refrigerate 30 minutes

Roll dough between sheets of baking paper until large enough to line prepared tin. Lift pastry into tin, press into side, trim edge; refrigerate 30 minutes.

Place tin on oven tray, bake blind, uncovered, in moderately hot oven about 20 minutes or until browned lightly; cool.

Spoon cold Lamb Filling into pastry case. Brush edge with egg; top pie with puff pastry sheet, gently press to seal, trim edge. Brush pie with egg; decorate with pastry scraps, if desired. Bake, uncovered, in moderately hot oven about 30 minutes or until browned.

Lamb Filling Heat half the oil in large pan; cook lamb, in batches, stirring, until browned all over. Heat remaining oil in same pan; cook onion, garlic, leek, celery and carrot; cook, stirring until vegetables are just soft. Add undrained crushed tomatoes, sauces and stock. Bring to boil; simmer, covered, about 1 hour or until lamb is tender. Uncover; simmer, stirring occasionally, about 30 minutes or until mixture thickens. Add peas during final

5 minutes of cooking time. [Can be made ahead. Cover; refrigerate overnight.]

SERVES 4 TO 6


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