Tomato And Lamb Bredie Pie
Servings: 4
Ingredients
1kg free-range lamb cubes
4 tbsp flour
1 tbsp NOMU Sea Salt
2 tbsp NOMU Extra Virgin Olive Oil
1 large onion, diced
1 tsp crushed garlic
1 tbsp NOMU Roast Rub
1 fresh bay leaf sprig
400g tin of peeled, chopped Italian tomatoes
2 tbsp NOMU Lamb Stock
250ml hot water
200g puff pastry
1 egg
1/4 cup (60ml) milk
Directions
Place the lamb, flour and Sea Salt in a bowl or zip-lock bag and toss to cover the lamb evenly. Heat the Olive Oil in an oven-proof pot or casserole dish and brown the meat in batches taking care not to overcrowd the pan. Remove the meat from the heat and set aside.
Add a little more Olive Oil to the pan if necessary; add the onions and let them sweat for a few minutes. When the onions begin to soften and become translucent, add the garlic, Roast Rub, bay leaf and tomatoes and cook for a further 2 minutes. Place the meat back into the pan and stir to coat.
Combine the NOMU Lamb Stock and hot water in a separate bowl or jug and pour over the lamb. Cover and leave to simmer over low heat for 3 hours until the lamb is tender. Check the seasoning and add more salt or concentrated Lamb Stock if necessary.
Preheat the oven to 220°C.
Pour the bredie into a large pie dish, cover with puff pastry and seal or crimp the edges. Whisk the egg and milk together and using a pastry brush, lightly coat the pastry with the egg wash. Using a sharp knife, pierce a hole in the centre of the pie to allow the steam to escape and bake in a hot oven for 10-15 minutes until golden and crisp.
Ingredients
1kg free-range lamb cubes
4 tbsp flour
1 tbsp NOMU Sea Salt
2 tbsp NOMU Extra Virgin Olive Oil
1 large onion, diced
1 tsp crushed garlic
1 tbsp NOMU Roast Rub
1 fresh bay leaf sprig
400g tin of peeled, chopped Italian tomatoes
2 tbsp NOMU Lamb Stock
250ml hot water
200g puff pastry
1 egg
1/4 cup (60ml) milk
Directions
Place the lamb, flour and Sea Salt in a bowl or zip-lock bag and toss to cover the lamb evenly. Heat the Olive Oil in an oven-proof pot or casserole dish and brown the meat in batches taking care not to overcrowd the pan. Remove the meat from the heat and set aside.
Add a little more Olive Oil to the pan if necessary; add the onions and let them sweat for a few minutes. When the onions begin to soften and become translucent, add the garlic, Roast Rub, bay leaf and tomatoes and cook for a further 2 minutes. Place the meat back into the pan and stir to coat.
Combine the NOMU Lamb Stock and hot water in a separate bowl or jug and pour over the lamb. Cover and leave to simmer over low heat for 3 hours until the lamb is tender. Check the seasoning and add more salt or concentrated Lamb Stock if necessary.
Preheat the oven to 220°C.
Pour the bredie into a large pie dish, cover with puff pastry and seal or crimp the edges. Whisk the egg and milk together and using a pastry brush, lightly coat the pastry with the egg wash. Using a sharp knife, pierce a hole in the centre of the pie to allow the steam to escape and bake in a hot oven for 10-15 minutes until golden and crisp.
Ingredients
1kg free-range lamb cubes
4 tbsp flour
1 tbsp NOMU Sea Salt
2 tbsp NOMU Extra Virgin Olive Oil
1 large onion, diced
1 tsp crushed garlic
1 tbsp NOMU Roast Rub
1 fresh bay leaf sprig
400g tin of peeled, chopped Italian tomatoes
2 tbsp NOMU Lamb Stock
250ml hot water
200g puff pastry
1 egg
1/4 cup (60ml) milk
Directions
Place the lamb, flour and Sea Salt in a bowl or zip-lock bag and toss to cover the lamb evenly. Heat the Olive Oil in an oven-proof pot or casserole dish and brown the meat in batches taking care not to overcrowd the pan. Remove the meat from the heat and set aside.
Add a little more Olive Oil to the pan if necessary; add the onions and let them sweat for a few minutes. When the onions begin to soften and become translucent, add the garlic, Roast Rub, bay leaf and tomatoes and cook for a further 2 minutes. Place the meat back into the pan and stir to coat.
Combine the NOMU Lamb Stock and hot water in a separate bowl or jug and pour over the lamb. Cover and leave to simmer over low heat for 3 hours until the lamb is tender. Check the seasoning and add more salt or concentrated Lamb Stock if necessary.
Preheat the oven to 220°C.
Pour the bredie into a large pie dish, cover with puff pastry and seal or crimp the edges. Whisk the egg and milk together and using a pastry brush, lightly coat the pastry with the egg wash. Using a sharp knife, pierce a hole in the centre of the pie to allow the steam to escape and bake in a hot oven for 10-15 minutes until golden and crisp.
Ingredients
1kg free-range lamb cubes
4 tbsp flour
1 tbsp NOMU Sea Salt
2 tbsp NOMU Extra Virgin Olive Oil
1 large onion, diced
1 tsp crushed garlic
1 tbsp NOMU Roast Rub
1 fresh bay leaf sprig
400g tin of peeled, chopped Italian tomatoes
2 tbsp NOMU Lamb Stock
250ml hot water
200g puff pastry
1 egg
1/4 cup (60ml) milk
Directions
Place the lamb, flour and Sea Salt in a bowl or zip-lock bag and toss to cover the lamb evenly. Heat the Olive Oil in an oven-proof pot or casserole dish and brown the meat in batches taking care not to overcrowd the pan. Remove the meat from the heat and set aside.
Add a little more Olive Oil to the pan if necessary; add the onions and let them sweat for a few minutes. When the onions begin to soften and become translucent, add the garlic, Roast Rub, bay leaf and tomatoes and cook for a further 2 minutes. Place the meat back into the pan and stir to coat.
Combine the NOMU Lamb Stock and hot water in a separate bowl or jug and pour over the lamb. Cover and leave to simmer over low heat for 3 hours until the lamb is tender. Check the seasoning and add more salt or concentrated Lamb Stock if necessary.
Preheat the oven to 220°C.
Pour the bredie into a large pie dish, cover with puff pastry and seal or crimp the edges. Whisk the egg and milk together and using a pastry brush, lightly coat the pastry with the egg wash. Using a sharp knife, pierce a hole in the centre of the pie to allow the steam to escape and bake in a hot oven for 10-15 minutes until golden and crisp.
