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Ingredients
- Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion, small diced
- 2 cloves garlic
- 1 pound ground lamb
- 1 cup chicken stock
- 1/3 cup potato, small diced
- 3 tablespoons mint, minced
- Salt and pepper
- Very Beginner’s Pie Crust (Pâte Brisée)
- 1 1/4 cups all-purpose flour, preferably soft-wheat
- 1/2 teaspoon salt
- 1/2 cup cold shortening, lard, or unsalted butter, divided
- 6 −8 tablespoons cold water, preferably iced, divided
- 1 large egg mixed with 1 tablespoon water, to glaze
Preparation
Step 1
Directions
Heat large sauté pan over medium heat. Add olive oil and then onion. Cook until translucent then add garlic. Do not brown garlic. Add lamb and cook until done.
Remove meat from pan and drain.
Add chicken stock and potato to small saucepan over medium heat. Bring to simmer and cook 3-5 minutes until tender. Remove potato from pan and continue to simmer chicken stock until reduced to ¼ cup. Add potato and reduced stock to lamb.
Add minced mint to lamb and salt and pepper to taste. Reserve.
Prepare favorite unsweetened pie dough such as Nathalie Dupree’s Very Beginner’s Pie Crust. Double Nathalie’s recipe for an 8 hand pie yield in this recipe. After preparing dough, allow to rest in refrigerator for at least 30 minutes.
Roll dough to ¼-inch thick and cut into 6-inch circles (Using bread plate or bowl as a guide is helpful). Place ⅓ cup filling in center of each circle. Drizzle filling with olive oil then fold dough over and seal edge.
Preheat oven to 375 degrees. Refrigerate pies for 30 minutes.
Combine egg and milk and use pastry brush to brush onto pies. Slice vent in top of each pie. Bake for 30 minutes or until golden brown.
Very Beginner’s Pie Crust (Pâte Brisée)
1. Preheat oven to 375 degrees.
2. Sift flour and salt together in a large mixing bowl. Cut in fat (shortening, lard, or butter) until it’s the size of peas covered in flour. Slowly add ice water as needed to combine the dough. If it gets too sticky, add more flour.
3. Roll out the dough on a floured surface to ½-inch thickness. Place dough into pie pan and trim off the excess dough around the edges. Prick the bottom of the dough lightly with a fork, cover with parchment paper, and fill the pan with pie beads.
4. Place pie on a baking sheet and bake in oven for 10 minutes. Remove from oven and let cool. Once cool, remove the beads and parchment paper.