High quality Welsh Lamb, delicious pumpkin and an array of exciting spices are mixed together and covered in a crisp, rosemary pastry. This is a brilliant weekend supper!
- 450g (1lb) cubed Welsh lamb shoulder
- 1 onion, roughly chopped
- 5ml (1teaspoon) ground cumin
- ½ small pumpkin or butternut squash, peeled and cubed (about 450g/1lb prepared weight)
- 300ml (½pt) lamb stock
- 25g (1oz) sultanas
- 25g (1oz) pine nuts
- 2 sprigs fresh rosemary
- 500g premade all butter puff pastry
- 1 egg and splash milk mixed together for glazing
Method1 Heat oil in a large pan, add onion and brown slightly. Add the cubed lamb and brown well, then add in the cumin and stir well.
2 Add the pumpkin or squash, stock, sultanas, pine nuts and season well. Also place in a sprig of rosemary, before putting the lid on the pan and allowing to gently simmer for 30 minutes.
3 Remove from the heat and ladle into a “family” sized pie dish or four individual pie dishes. Reserve a little juice if quite a lot and save this for additional gravy.
4 Remove the pastry from the packaging and press small from a sprig of rosemary into it.
5 Take a rolling pin and roll out the pastry to fit the pie dish (pressing in the rosemary if it falls out).
6 Place the pastry into a dish, brush with egg and milk glaze and place in a preheated oven at gas 6/200c/400f for 25 minutes until the pastry is risen and golden brown.
Prep Time25 minutes (plus 30 minutes simmering)
Cook Time30 minutes
Nutrition InformationServes 6
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