_MG_2990
Pancetta salad
Double chocolate hot cross buns-7980
DOUBLE CHOCOLATE HOT CROSS BUNS
Mushrooms copy
Fried wild mushrooms
Muesli copy
Muesli with caramelised apples and Greek yoghurt
Toasties copy
Braai broodjies
Sag Paneers
HOMEMADE PANEER
Choclate Cake
FLOURLESS CHOCOLATE & ALMOND CAKE
Ginger Broth & Fried Tofu
GINGER NOODLE BROTH WITH CRISPY ORIENTAL TOFU
Asian Mushrooms
PAK CHOI & KING OYSTER MUSHROOMS
Veg Tempura
VEGETABLE TEMPURA
Quinoa and zucchini 01
QUINOA & ZUCCHINI 'ROSTI'
Bread dough – foccacia
Black olive and rosemary focaccia bread
Sausage, onion and potato bake
Sausage & potato bake
Baked beans
Baked beans
Quince and almond puddings 02
Quince & almond pudding
Muesli bars 01
Dark chocolate & hazelnut muesli bars
Baked quinces
Baked quinces
Bread
Farmstyle bread
Citrus pudding
Citrus pudding
_MG_3013
FILLET BÉARNAISE
LAMB AND MUSHROOM PIES

LAMB AND MUSHROOM PIES

Servings: 10

Ingredients

Pie filling:
2kg leg of lamb, deboned, cleaned and diced
Flour, to dust
1 large onion, finely chopped
2 large carrots, finely diced
1 celery stalk, finely sliced
2 tsp roughly chopped fresh rosemary
3 garlic cloves, minced
4 tsp tomato paste
500ml red wine
400g tinned chopped tomatoes
500g mixed mushrooms, quartered
60g butter, melted
8 tsp cake flour
 
To assemble:
500g good quality store bought butter puff pastry
1 egg yolk
1 tbsp milk
Sprigs of fresh rosemary, to garnish

Directions

Season the cubed lamb with Sea Salt and Black Pepper and dust in flour, shaking off the excess. Heat a large casserole pot over high heat until it begins to smoke, add a good drizzle of Olive Oil and fry the lamb in batches until nicely browned and caramelized. Remove the meat and set aside.

Add the onion, carrot, and celery, and sauté until the onion is soft and translucent. Add the Roast or Lamb Rub, fresh rosemary and garlic and fry for a further 2 minutes. Add the tomato paste and fry for 5-10 minutes while continuously scraping the base of the pan.

Deglaze the pot with the red wine and then simmer to reduce by two-thirds. Once reduced, add the prepared Lamb STOCK, chopped tomatoes and Bay Leaves. Reduce the heat to a gentle simmer and add the browned lamb back into the pot. Cover with a lid and cook gently for 2 hours.

Add the mushrooms and cook for a further 15 minutes. Mix together the butter and flour to form a paste. Stir the paste through the stew and cook for 10 minutes until thickened and the floury taste has cooked out. Season well with Sea Salt and Black Pepper to taste. Spoon the mixture into 10 individual pie dishes.

Preheat oven to 220°C.

Using a small 5cm-diameter round cutter, cut out several small disks from the pastry sheet and layer roughly on top of the pie filling in each dish. Alternatively using a saucer or side plate cut out larger circles to fit the bowl. Combine the egg yolk and milk, and brush lightly over the top of the pastry.

Place the dishes into the oven, turn the heat down to 180°C and bake for 20-25 minutes or until beautifully browned and puffed up. Remove from the oven, garnish with fresh rosemary sprigs and serve warm with baby vegetables or a green salad.

Ingredients

Pie filling:
2kg leg of lamb, deboned, cleaned and diced
Flour, to dust
1 large onion, finely chopped
2 large carrots, finely diced
1 celery stalk, finely sliced
2 tsp roughly chopped fresh rosemary
3 garlic cloves, minced
4 tsp tomato paste
500ml red wine
400g tinned chopped tomatoes
500g mixed mushrooms, quartered
60g butter, melted
8 tsp cake flour
 
To assemble:
500g good quality store bought butter puff pastry
1 egg yolk
1 tbsp milk
Sprigs of fresh rosemary, to garnish

Directions

Season the cubed lamb with Sea Salt and Black Pepper and dust in flour, shaking off the excess. Heat a large casserole pot over high heat until it begins to smoke, add a good drizzle of Olive Oil and fry the lamb in batches until nicely browned and caramelized. Remove the meat and set aside.

Add the onion, carrot, and celery, and sauté until the onion is soft and translucent. Add the Roast or Lamb Rub, fresh rosemary and garlic and fry for a further 2 minutes. Add the tomato paste and fry for 5-10 minutes while continuously scraping the base of the pan.

Deglaze the pot with the red wine and then simmer to reduce by two-thirds. Once reduced, add the prepared Lamb STOCK, chopped tomatoes and Bay Leaves. Reduce the heat to a gentle simmer and add the browned lamb back into the pot. Cover with a lid and cook gently for 2 hours.

Add the mushrooms and cook for a further 15 minutes. Mix together the butter and flour to form a paste. Stir the paste through the stew and cook for 10 minutes until thickened and the floury taste has cooked out. Season well with Sea Salt and Black Pepper to taste. Spoon the mixture into 10 individual pie dishes.

Preheat oven to 220°C.

Using a small 5cm-diameter round cutter, cut out several small disks from the pastry sheet and layer roughly on top of the pie filling in each dish. Alternatively using a saucer or side plate cut out larger circles to fit the bowl. Combine the egg yolk and milk, and brush lightly over the top of the pastry.

Place the dishes into the oven, turn the heat down to 180°C and bake for 20-25 minutes or until beautifully browned and puffed up. Remove from the oven, garnish with fresh rosemary sprigs and serve warm with baby vegetables or a green salad.

Shop the products

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips