Ingredients
Units
Scale
- Shortcrust pastry:
- 450g plain / all purpose flour
- 1 pinch Kosher salt
- 125g chilled butter, diced
- 125g chilled heirloom lard, diced (if unavailable, replace with butter)
- 6 Tbsp. very cold water
- beaten egg or whole milk, to glaze
- ***
- Filling:
- 1 oz. butter, preferably KerryGold salted
- 1 onion, finely chopped
- 7 oz. leeks, properly cleaned and finely sliced
- Kosher salt and freshly-ground black pepper to season
- 13 oz. lean lamb, finely diced
- 7 oz. potato, peeled and finely diced
- 2 Tbsp. lamb (preferred) or vegetable stock
- 2 Tbsp. beef demiglace or meat gravy
- 1 1/2 Tbsp. homemade (preferred) or store-bought Chinese Leek Flower sauce (outrageously optional TFD addition - but delicious!)
- 2 Tbsp. Welsh Black beer or - if you absolutely have no other choice - English Porter
- 1 large sprig thyme
- 1 small sprig rosemary
- 2 1/2 Tbsp. Duerr's Traditional English Mint Sauce
- mashed potatoes to thicken the filling
Instructions
- Make the pastry:
- Sift the flour and a pinch of salt together into a mixing bowl. Rub in the butter and lard until the mixture resembles fine breadcrumbs. Sprinkle the chilled water evenly over the surface and start bringing the dough together.
- Add a little more water if the mixture is too dry. Gather the dough together, then lightly knead on a floured surface for a few seconds until smooth. Wrap and chill in the fridge for 20 minutes.
- Make the filling:
- Put 25g butter in small pan and add onion, leek, salt and pepper and fry gently over medium heat for 1 to 2 minutes.
- Add the lamb, fry gently for a further 2 minutes.
- Add the diced potato, beer, herbs, leek flower sauce (if using), demiglace and stock – turn up the heat sufficiently to obtain a good simmer. Simmer for 5 minutes, stirring occasionally. Add the mint sauce and stir well to incorporate. Set aside to cool. Once cooled, remove herb sprigs and combine with enough mashed potatoes until barely thick – adjust seasonings if needed.
- Assemble:
- Divide the pastry into eight pieces, then roll out each piece on a lightly floured surface to a 22cm round. Spoon an equal amount of the filling onto the center of each pastry round.
- Cover half of each pasty circle with the filling. Moisten pastry edges and fold pastry over the filling. Use your fingers to crimp the pasty all along to try to eliminate any leakage when pasty is cooking. Brush with milk or beaten egg before placing in the oven.
- Cook in a pre-heated oven at 230 C / Gas 7 for 10 minutes and then turn down to 190 C / Gas 5 for another 20 to 25 minutes. Oggie should be hard and golden brown.