Lamb & Pumpkin Rough Puff PieA perfect seasonal flavour combination, that makes a hearty meal, served with seasonal green vegetables.
250g Carr’s Strong Plain Flour
1 tsp Fine Sea Salt
250g Butter at room temperature, but not soft
150ml Cold Water
INGREDIENTS FOR PIE FILLING
450g Lamb Shoulder, cubed
1 Red Onion, roughly chopped
½ Small Pumpkin or Butternut Squash, peeled and cubed (about 350g prepared weight)
1 Large Carrot, peeled and cubed
400ml Lamb Stock
2 tsp Ground Cumin
2 tbsp Carr’s Plain Flour
Salt and Pepper for seasoning
2 Sprig Rosemary
1 Egg and a splash milk mixed together for glazing
METHOD FOR PASTRY
1. Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely – do not rub into breadcrumbs, you need to see bits of butter.
2. Make a well in the bowl and pour in about 100ml of the cold water, mixing until you have a firm rough dough, adding extra water if needed. Cover with cling film and leave to rest for 20 minutes in the fridge.
3. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only to about 20 x 50cm, keep edges straight and even. Don’t overwork the butter streaks – you should have a marbled effect.
4. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 minutes before using.
METHOD FOR PIE FILLING
1. Preheat the oven to 200ºC (Fan 180°C, Gas Mark 5).
2. Place the chopped pumpkin/squash, carrot and sprig of rosemary onto an oiled roasting tray and season. Place in the oven for 20 minutes.
3. Whilst the vegetables are roasting, heat 1 tbsp of oil in a large pan, add the onion and brown slightly.
4. In a bowl mix together the flour, cumin, salt and pepper and dust the cubed lamb. Add the lamb to the pan and brown well.
5. Remove the vegetables from the oven and add to the pan along with the stock. Place a lid on the pan and allow to simmer gently for about 30 minutes. Turn the oven up to 220ºC (Fan 200°C, Gas Mark 6).
6. Remove from heat and ladle into a pie dish or four individual pie dishes. Reserve a little juice, if there is quite a lot, and save this for additional gravy.
7. Take a rolling pin and roll out the pastry to fit the top of the pie dish/dishes.
8. Place pastry on top of the pie dish/dishes, brush with egg and milk glaze, and place in the oven for about 20-25 minutes until the pastry has risen and is golden brown.
9. Serve with seasonal green vegetables and any leftover gravy.