Leftovers don’t at all times must be boring and repetitive. Do that pulled lamb and vegetable pie to create an entire new scrumptious meal out of leftover components.
In conserving within the “minimal effort” theme with this pie, any alternative of frozen greens is recommended. Nonetheless, this recipe can be nice for these days when you’ve gotten a ton of almost-not-so-fresh greens in your fridge.
Whether or not you utilize frozen or contemporary greens, the pie will nonetheless be as scrumptious because of the added herbs and spices. With flavours like mustard, coriander and pepper popping by means of, the flavours of the lamb and greens mix in fantastically collectively.
Pastry tip
Earlier than unrolling the puff pastry, guarantee that it’s fully thawed. If not, the pastry is extra more likely to tear and break as it’s being unrolled.
Additionally, keep in mind to egg wash the pastry with the egg yolk and water combination earlier than popping the finished pie into the oven. The egg wash brings a pleasant golden color to the pastry in addition to that interesting shine. And it additionally acts as glue in order that the perimeters of the pie is sealed in. As soon as your pastry has totally hyped up and is a fantastic golden brown, you realize your pie is cooked to perfection.
Servings: 6 a number of
- 1 kg leftover lamb
- oil
- 5 ml (1 teaspoon) high quality coriander
- 3 ml (beneficiant ½ teaspoon) mustard powder
- 15 ml (1st) vinegar
- 1 tsp crushed black pepper
- ½ tsp white pepper
- 1 small onion – chopped
- 250 ml water
- 500 g frozen greens of your alternative – defrosted
- 1 tbsp mushroom soup powder
- 2 – 3 tbsp cornflour
- A great shot of lemon juice
- 1 roll (400g) frozen puff pastry, thawed
- egg yolk and water combination.
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Preheat the oven to 200 ° C / 392 ° F Put together a pie dish or bowls with Non-Stick Cooking Spray.
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Stir-fry the combined greens with the onion in a bit of olive oil.
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Combine the cornflour and soup powder with a bit of water, when clean, add the remainder of the water, seasonings, simmer for about 20 minutes or till the greens are scorching and cooked by means of, however nonetheless barely crisp. The sauce have to be of thick consistency. Modify the seasoning to style.
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Lastly add lemon juice, floor black pepper, and salt to style. Combine the greens and inventory with the cooked lamb.
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Spoon the filling into a big, ovenproof dish or bowls and permit to chill fully.
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Roll out the dough thinner and place it over the pie (s).
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Squeeze the perimeters, make a gap or two within the crust and paint with an egg yolk-and-water combination.
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Bake for half-hour or till the pastry has fully puffed and is cooked.
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