The Sweet lamb pie from
The pie can be made in a springform tin or a game pie mould, or you can just make a pastry lid and make the pie in a dish. In this case, the pastry crust does still act as the baking dish as the content is like a stew, scooped out and divided among guests. When I was a guest at food historian Ivan Day’s house, he made his version of this pie for an extraordinary dinner and cut the pastry lid into wedges so that everyone had a piece of the crust. This is an elegant way to serve the dish and I encourage you to do the same. I like using barberries in combination with currants for some extra tartness.
Cut the lamb into 2 cm (¾ inch) chunks and dust with half of the spices. Add the other half of the spices to the minced meat and use your hands to mix the spices with the meat. Mix in the parsley and 2 tablespoons of the barberries or currants and roll the mixture into meatballs.
Follow the method for the Hot water crust pastry. Set aside a third of the pastry to make the lid (if possible, keep it warm on a radiator or stove). Roll out the remaining pastry until
Put some chunks of meat, meatballs, sweet potato and artichoke into the pastry crust and sprinkle some barberries or currants and candied peel over the top. Continue making layers of filling until the tin or mould is full. Roll out the pastry for the lid until
When the pie is ready, make the sauce. Bring the lemon juice and wine to the boil with the sugar. Beat the egg yolk in a bowl and add the warm sauce as you would for a custard. Finish with a little butter and gently reheat. Pour the sauce through the hole in the top of the pie. Serve by cutting around the lid and slicing the pastry into wedges. Scoop out the filling and divide it among your guests.
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