Name: Slow-braised Rosemary and Mint Lamb Pie with Rough Puff Pastry
Yield: 8
Ingredients: For the filling; 3 tbsp OLIVE OIL; 1.5kg LAMB NECK FILLET, cut into 5cm pieces; 1 litre BEEF STOCK; 3 ONIONS, thinly sliced; 2 medium CARROTS, peeled and cut into 2cm pieces; 2 sticks of CELERY, destringed and cut into 2cm pieces; 2 tbsp PLAIN FLOUR; 1 tbsp THYME LEAVES; 1 tbsp CHOPPED ROSEMARY; 1 tbsp CHOPPED MINT; 2 BAY LEAVES; 320g READY ROLLED PUFF; PASTRY SHEET; For the glaze; 1 EGG YOLK; 1 tbsp DOUBLE CREAM

VMG Recipes

SLOW-BRAISED ROSEMARY AND MINT LAMB PIE WITH ROUGH PUFF PASTRY