Individual Karoo Lamb Pies
Serve with Turmeric and dried fruit Spekko Saman White Rice; Parmesan Royal Umbrella Jasmin Rice croquettes and a smoked, fried India Gate Basmati rice dish with olives and thyme. See at Spekko.co.za
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Loading... Ingredients
1kg neck of lamb, sliced
1kg lamb shanks, sliced
250ml (1 cup) cake flour, seasoned with salt and pepper
Canola oil for frying
3 bay leaves
2 cloves
a handful, roasted, crushed coriander seeds
a handful fresh rosemary leaves
a handful of fresh thyme leaves
750ml (1 bottle) white wine
1 litre (4 cups) lamb or chicken stock
100g butter
15ml (1 tbsp) cake flour
3 large onions, chopped
4 cloves garlic, grated
4 celery stalks, chopped
puff pastry
Method
1.Preheat the oven to 160 ºC.
2.Dip the lamb neck and shin slices in the seasoned flour and fry in batches in a large pan until browned. Keep the pan and the fat aside for later uses.
3.Pack the meat in a large ovenproof casserole dish. Add the bay leaves, cloves, coriander, rosemary and thyme. Pour the wine and stock over the meat.
4.Cover and bake in the oven for at least 3 – 4 hours. Debone and pull the meat apart with a fork.
5.Strain the leftover juices and cook in a clean pot until reduced to 1 cup.
6.Mix half the butter and the tablespoon of flour. Add to the reduced stock and simmer until thickened. Set aside.
7.In the pan with the fat that was kept aside, fry the onions, garlic and celery until soft and just coloured. Cool, then mix with the meat. Cool completely.
8.Roll out the dough and cut into 8 – 10 long strips. Add strip of cold meat mixture on each piece of pastry ad roll up to form a meat pie. Cool.
9.Heat the oven to 180ºC. Set the pies on a greased baking sheet and baked for about 15 minutes until the crust is brown and the pies are cooked.
10.Cut each meat pie in half and serve with a spoon of the reduced sauce.
11.Serve with a KWV Roodeberg Red.