May 11, 2018
These chilly winter weekends are all about staying inside, reading books, listening to your favourite old records and slow cooking.
We love this recipe from Carême Pastry, which brings together three of our favourite things – slow cooked lamb, crispy puff pastry and red, red, wine!
If you’re having friends for lunch on Sunday it’s best to start on Saturday, so you can slow cook the lamb for the ideal results.
Preheat your oven to 100°C, then place lamb shoulder in a large baking dish.
Crush the garlic with salt in a mortar and pestle, then add the rosemary and thyme with a good slosh of Australian Extra Virgin Olive Oil.
Season the lamb with salt and pepper, before rubbing the garlic and herb oil into the lamb.
Cover the lamb with baking paper, and then use foil to cover the entire baking dish so it is well sealed before putting it into the oven.
Set the timer for 10 hours and go to bed.
The next day the meat will melt off the bone and you’ll have an abundance of delicious lamb to use for your Sunday pie.
Allow the lamb to cool then use your hands to strip the tender meat from the bone and fat.
Slosh some olive oil into a heavy based pan on the stove and cook the mirepoix over medium heat until tender. Add the garlic and rosemary, season with salt and pepper then cook through.
Stir in with the flour and a slosh of The Signature – pour a glass for yourself while you're at it – then add the lamb to the pan and stir.
Turn the heat down to a simmer and let the filling bubble away and cook through while you prepare the pastry.
Pre-heat the oven to 200°C (fan-forced), then find a pie dish large enough to fit the contents of the filling you've just made.
Brush the dish with olive oil then place the puff pastry over and into the dish and cut around the edges, leaving an inch of pastry at each side for finishing.
Whisk the egg and milk together to create an egg wash for the pastry.
Place the pie filling into the dish over the pastry then use the egg wash to line the edges of the dish.
Cut a second sheet of pastry to fit over the top of the pie and place it carefully onto if the filling.
Bring the sides of the pastry together using your thumb and forefinger before finishing with the egg wash and decorating as you please.
Place the pie on a baking tray in the preheated oven at 200°C for 10 minutes.
Reduce the oven to 180°C and continue to bake for 30 minutes before turning the oven down to 170°C for a further 10 minutes.
Remove from the oven when the pastry is puffed and golden.
Serve with a large bowl of blanched kale, tossed in olive oil and sea salt, and a bottle of The Signature