What's better on a cold winter's evening than a warming pot pie? Find this and other delicious dishes starring Welsh Lamb in HELLO! out now.
Makes: 4 individual or 1 large pie Preparation time: 35-40 minutes Cooking time: 25 minutes
Ingredients1 tbsp olive oil1 onion, peeled and roughly chopped450g/1lb Welsh lamb shoulder, cut into cubes1 tsp ground cumin½ small pumpkin or butternut squash, peeled and cubed (about 450g/1lb prepared weight)300ml/½ lamb stock25g/1oz sultanas25g/1oz pine nutsSalt and freshly ground black pepper2 sprigs fresh rosemary1 x 500g packet ready-rolled all-butter puff pastry, thawed if frozen1 egg and a splash of milk mixed together, for glazing
1. Heat the oil in a large pan, add the onion and brown slightly. Add the cubed lamb and brown well then stir in the cumin. Add the pumpkin or squash, stock, sultanas and pine nuts then season well with salt and freshly ground black pepper and 1 sprig of the rosemary.
2. Cover the pan with a lid and gently simmer for about 30 minutes. Remove the pan from the heat and ladle the mixture into a family-sized pie dish or 4 individual pie dishes. Reserve a little juice if there is quite a lot and save this for additional gravy, if liked.
3. Preheat the oven to 200C, 400F, Gas 6.
4. Pick needles from the remaining rosemary sprig. Unroll the pastry onto a work surface and press the needles into it.
5. Cut out a lid from the pastry large enough to cover your pie dish, or cut out 4 individual lids, pressing back into the pastry any sprigs of rosemary that drop out.
6. Gently press the pastry lid or lids into place then brush lightly all over with the egg and milk glaze. Transfer to the preheated oven and cook for about 25 minutes, until the pastry is risen and golden brown and the filling is cooked through and piping hot. Serve with steamed seasonal green vegetables.
Welsh Lamb has been awarded PGI (Protected Geographical Indication) status - the highly sought-after mark that guarantees you are buying a premium-quality product. For more delicious recipes, visit eatwelshlamb.com