Equipment
Ingredients
Shortcrust Pastry
- 300 g plain flour
- 150 g unsalted butter, cold and cubed
- 2 g sea salt
- 50 ml ice water
Tangy Apple Pickle
- 2 granny smith apples, peeled, cored, and finely diced
- 100 ml apple cider vinegar
- 75 g caster sugar
- 5 g yellow mustard seeds
- 5 g fresh ginger, peeled and grated
Lamb and Mint Filling
- 15 ml olive oil
- 500 g lamb shoulder, diced into 2cm cubes
- 1 brown onion, finely diced
- 2 garlic, minced
- 15 g plain flour
- 250 ml lamb stock
- 15 g fresh mint, finely chopped
- 50 g frozen peas
Assembly
- 1 egg, lightly beaten
Nutrition (per serving)
Method
In a mixing bowl, rub the cold cubed butter into the plain flour and sea salt using your fingertips until the mixture resembles coarse breadcrumbs.
Add the ice water to the flour mixture and mix gently until a rough dough begins to form.
Knead the dough lightly for just 30 seconds to bring it together, then wrap tightly and chill in the refrigerator for at least 30 minutes.
To start the pickle, combine the diced apples, apple cider vinegar, caster sugar, mustard seeds, and ginger in a saucepan.
Simmer the apple mixture over medium-low heat for 25 minutes until the liquid reduces to a thick syrup and the apples are tender, then set aside to cool.
Heat the olive oil in a frying pan over high heat. Add the diced lamb shoulder and sear until browned on all sides, about 5 minutes, then remove from the pan and set aside.
Reduce the heat to medium, add the diced onion and garlic to the pan, and saute for 5 minutes until softened.
Stir the plain flour into the softened onions and cook for 1 minute to remove the raw flour taste.
Gradually whisk the lamb stock into the pan, scraping up any browned bits stuck to the bottom.
Return the seared lamb to the pan, bring to a gentle boil, then reduce the heat and simmer for 45 minutes until the lamb reaches a safe internal temperature of at least 74°C/165°F and becomes very tender.
Remove the lamb filling from the heat, stir in the fresh chopped mint and frozen peas, and allow it to cool completely.
Preheat the oven to 200°C/400°F.
Roll out two-thirds of the chilled pastry using a rolling pin and use it to line a 20cm pie dish, leaving a slight overhang.
Spoon the completely cooled lamb and mint filling evenly into the pastry-lined dish.
Roll out the remaining pastry to form the pie lid. Place it over the filling, crimp the edges tightly to seal, and dock the top with a knife to allow steam to escape.
Brush the top of the pie evenly with the beaten egg using a pastry brush.
Bake the pie in the preheated oven for 30 to 35 minutes at 200°C/400°F until the pastry is golden and crisp.
Rest the baked pie for 10 minutes before slicing. Serve warm with the tangy apple pickle on the side.
Chef's Notes
- Keep your pastry ingredients and equipment as cold as possible to ensure a flaky crust. If the kitchen is hot, chill the bowl before starting.
- Cooling the filling completely is non-negotiable. Warm filling will melt the fat in the raw pastry, resulting in a dense, soggy bottom.
- For a darker, richer filling, consider adding a splash of Worcestershire sauce or a teaspoon of Marmite to the stock before reducing.
- The apple pickle can be made up to two weeks in advance. Allowing it to rest in the refrigerator helps the spices meld and deepens the flavor profile.
Storage
Refrigerator: 3 days — Store leftover pie in an airtight container. The apple pickle will keep for up to 1 month.
Freezer: 1 month — Freeze the baked pie tightly wrapped in foil and plastic wrap.
Reheating: Reheat slices in a 180C/350F oven for 15 to 20 minutes until warmed through and the pastry is crisp again.
