Lamb And Sausage Pie
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
57
Spice
50
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
For crust: Blend flour and salt in processor
2
Add shortening; using on/off turns, cut in shortening until mixture resembles coarse meal
3
Gradually add olive oil, orange juice, and 3 tablespoons ice water; process mixture until moist clumps form, adding more water by teaspoonfuls if dough is dry
4
Gather dough together; divide in half
5
Form each dough half into smooth ball; flatten each into disk
6
Place on work surface; cover with plastic wrap
7
Let stand at room temperature while making filling
8
Blend flour and salt in processor
9
Add shortening; using on/off turns, cut in shortening until mixture resembles coarse meal
10
Gradually add olive oil, orange juice, and 3 tablespoons ice water; process mixture until moist clumps form, adding more water by teaspoonfuls if dough is dry
11
Gather dough together; divide in half
12
Form each dough half into smooth ball; flatten each into disk
13
Place on work surface; cover with plastic wrap
14
Let stand at room temperature while making filling
15
For filling: Heat oil in heavy large skillet over high heat
16
Sprinkle lamb with salt and pepper
17
Add lamb to skillet and sauté until brown, about 4 minutes
18
Transfer to bowl
19
Add onions and garlic to skillet and sauté 2 minutes
20
Reduce heat to medium-low, cover, and cook until onions are very tender, stirring occasionally, about 15 minutes
21
Return lamb to skillet
22
Add wine and saffron; simmer until liquid is reduced by half, about 4 minutes
23
Stir in sobrasada and sauté 2 minutes
24
Cool filling completely
25
Heat oil in heavy large skillet over high heat
26
Sprinkle lamb with salt and pepper
27
Add lamb to skillet and sauté until brown, about 4 minutes
28
Transfer to bowl
29
Add onions and garlic to skillet and sauté 2 minutes
30
Reduce heat to medium-low, cover, and cook until onions are very tender, stirring occasionally, about 15 minutes
31
Return lamb to skillet
32
Add wine and saffron; simmer until liquid is reduced by half, about 4 minutes
33
Stir in sobrasada and sauté 2 minutes
34
Cool filling completely
35
Preheat oven to 350°F
36
Roll out each dough disk between 2 sheets of parchment paper to 12-inch round
37
Transfer 1 dough round to ungreased rimmed baking sheet
38
Spread lamb filling over dough round, leaving 2-inch plain border
39
Cover filling with second dough round
40
Roll up edges, pressing together to seal well
41
Using small sharp knife, cut small X in center of top crust to allow steam to escape
42
Brush crust with beaten egg
43
Bake pie until crust is golden brown, about 35 minutes
44
Let cool 15 minutes
45
Serve warm or at room temperature
46
Preheat oven to 350°F
47
Roll out each dough disk between 2 sheets of parchment paper to 12-inch round
48
Transfer 1 dough round to ungreased rimmed baking sheet
49
Spread lamb filling over dough round, leaving 2-inch plain border
50
Cover filling with second dough round
51
Roll up edges, pressing together to seal well
52
Using small sharp knife, cut small X in center of top crust to allow steam to escape
53
Brush crust with beaten egg
54
Bake pie until crust is golden brown, about 35 minutes
55
Let cool 15 minutes
56
Serve warm or at room temperature
57
Sobrasada is available from La Española (310-539-0455; donajuana
58
Com) or from La Tienda (888-472-1022; tienda
59
Com)
60
Sobrasada is available from La Española (310-539-0455; donajuana
61
Com) or from La Tienda (888-472-1022; tienda
62
Com)
63
Sobrasada is available from La Española (310-539-0455; donajuana
64
Com) or from La Tienda (888-472-1022; tienda
65
Com)