Life In LC

Lamb, Pea and Mint Hand Pies

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A handful of years ago I had a pie like this at a farmer’s market in Eugene, I’m finally getting around to making my own version of it. I used a classic pie dough recipe for the crust but threw in an egg so they aren’t as crumbly, the pastry holds together better this way. The filling is exactly as the title says, ground lamb, peas and mint, the peas give bits of popping sweetness and the mint compliments the gaminess of the lamb adding freshness.

 


















Lamb, Pea and Mint Hand Pies


Ingredients

Crust

  • 5 c flour
  • 2 tsp. salt
  • 2 tsp. sugar
  • 2 c cold butter, cut into cubes
  • 2 eggs
  • 1 c ice water

Filling

  • 1 large onion, finely diced
  • 3 lb ground lamb
  • 1 1/2 tbsp. salt
  • 2 tbsp. flour
  • 1/4 c tomato paste
  • 1/4 c red wine
  • 1/4 c beef stock
  • 1 c green peas
  • 1/3 c packed mint leaves, roughly chopped
  • Egg wash (1 egg + 1 tbsp water)

Directions

Crust

  1. Mix together the dry ingredients, cut in the cold butter, stir in the eggs and slowly add in the ice water until the dough just comes together. I use a food processor to cut in the butter and do the rest of the additions by hand.
  2. Press the dough into a rectangle, wrap in plastic wrap and chill for at least 1 hour.

Filling

  1. In a large pan sauté the onions in a little oil until they are translucent, add the lamb and salt and cook until the lamb has browned. I made this dish in a larger batch and cooked my lamb in the oven, I like to use a whisk to break up the large meat clumps.
  2. Add the flour to the meat and cook for 3-5 minutes. Add the tomato paste, red wine and beef stock, simmer until thickened, about 5 minutes.
  3. Turn off the heat and add the peas and mint, set the filling aside while you roll out the dough.

Assembling

  1. Preheat the oven to 400F.
  2. Roll out the crust on a floured surface until you have an even thickness, about 1/8-inch, cut into 16 large squares.
  3. Spoon about 1/3 of a cup of the mixture onto each square, positing it on one half keeping the edges clear.
  4. Fold over your pasty square and press the edges to start to seal the dough, press around the edges again with a fork to crimp.
  5. Divide the pies between two grease trays and brush them with the egg wash.
  6. Bake at 400F for 20-25 minutes rotating the pans half way through. The hand pies are done when the top and the bottom of the crust is golden brown.
  7. Let cool a few minutes before digging in.

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