Roast Lamb and Rosemary Pie Recipe
A taste of home, this roast lamb and rosemary pie is made from leftover roast lamb and gravy encased in my grandmother’s crispy, flaky perfect pastry recipe.
Servings: 12 people
Calories: 412kcal
Equipment
- pie dish
- cling film
- knife
- pastry brush
Ingredients
My grandmother's pastry recipe
- 750 grams plain flour
- 25 grams dark brown sugar
- 0.5 tsp bicarbonate of soda
- 0.25 tsp Shetland sea salt
- 450 grams lard
- 25 ml distilled white vinegar
- 1 large free range egg
- water
Roast lamb and rosemary pie filling
- 600 grams leftover roast lamb finely diced
- 1 onion finely chopped
- 1 carrot finely chopped
- 1 tbsp fresh rosemary finely chopped
- 300 ml leftover lamb gravy
- Shetland sea salt to taste
- freshly ground black pepper to taste
- egg wash to glaze
Instructions
How to make my grandmother's pastry recipe
- Measure 750 grams plain flour, 25 grams dark brown sugar, 0.5 tsp bicarbonate of soda and 0.25 tsp Shetland sea salt into a large bowl.
- Rub in 450 grams lard with your fingertips until it resembles coarse breadcrumbs.
- Add 25 ml distilled white vinegar and 1 large free range egg to a measuring jug and whisk briefly. Top up with cold water to measure 225 ml.
- Add the liquid ingredients to the dry and combine well.
- Turn out onto a floured surface and knead briefly, until smooth. You might need to add a little more flour, or a few drops more of water to make a soft, yet firm, dough.
- Cut the dough in half and form into discs.
- Wrap each disc in cling film and chill until needed.
To make the roast lamb & rosemary pie filling
- Finely chop 600 grams leftover roast lamb and add to a mixing bowl.
- Add 1 onion, finely chopped, 1 carrot, finely chopped and 1 tbsp fresh rosemary, finely chopped.
- Pour in 300 ml leftover lamb gravy and stir to combine thoroughly.
- Season well with Shetland sea salt and freshly ground black pepperto taste.
To assemble
- Preheat oven to 220 C/ 200 C fan.
- Roll out one disc of pastry on a floured surface to a thickness of 1/4 inch.
- Line the base of a deep 9-inch pie plate with the pastry and use the tines of a fork to poke holes in the dough.
- Add the pie filling, smoothing over the top with a spoon.
- Roll out the second disc of pastry and use to top the pie, sealing the edges with a little water.
- Decorate as desired, brush with an egg wash or a little milk and bake in the centre of the oven for 30 minutes.
Video
Nutrition
Calories: 412kcal | Carbohydrates: 55g | Protein: 17g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 282mg | Potassium: 294mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2762IU | Vitamin C: 14mg | Calcium: 113mg | Iron: 4mg