Individual Lamb Pies

By LittleValley

Ingredients

• Filling:
• 3 tablespoons vegetable oil
• 1 pound lamb stew meat, cut into 1 1/2-inch cubes
• Coarse salt
• freshly ground pepper
• 1 onion, finely chopped
• 2 celery stalks, diced
• 4 ounces button mushrooms, chopped
• 1 in peeled fresh ginger, minced
• 1 tablespoon thyme, chopped
• Pinch of ground cloves
• 1 cup lamb stock
• 1/2 cup dry red wine
• 4 ounces pitted prunes, halved
• 1 short Pastry Crust
• 1 tablespoon heavy cream
• 1 egg yolk

Preparation

Step 1

1.   Heat 2 tablespoons oil in a medium heavy pot over medium-high heat. Season lamb with salt and pepper. Cook lamb until browned on all sides, about minutes. Transfer to a medium bowl. Add remaining tablespoon oil to the pot. Add onion, celery, and mushrooms; cook, stirring occasionally, until vegetables are softened, about 6 minutes. Stir in ginger, thyme, cloves, lamb, stock, wine, and cup water. Bring to a simmer; cover, and reduce heat to medium-low. Gently simmer until lamb is tender, about 2 hours. Stir in prunes. Season with salt and pepper. Let cool completely.
 

2.   Divide dough in half. Wrap half in plastic; refrigerate until ready to use. Roll out other dough half on a lightly floured surface to a ¼-inch thickness. Cut out four 6-inch rounds. Transfer 1 round to each of four 5-inch pie plates. Divide stew among pies. Roll out remaining dough a 1/4-inch thickness. Cut out four 7-inch rounds. Randomly punch out circles from rounds with a 1/2 inch round pastry tip (such as Ateco #806). Cover each pie with a round. Tuck edges under; press gently to seal. Refrigerate until cold, about 30 minutes.
 

3.   Preheat oven to 400°. Whisk cream and egg yolk in a small bowl. Brush crusts with egg wash. Bake pies on a rimmed baking sheet until crusts are golden brown and juices are bubbling, about 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes.