Lamb and Pickled Onion Pies

Also known as mutton pies, these have a very long history. In the middle ages, they were frowned upon by the Scottish church, viewed as luxurious, decadent English-style food.


Makes 6 pies

Extra-virgin olive oil (evoo)
1 kg shoulder of lamb, diced
1 large onion
2 cloves garlic
100g butter
Sea salt
Freshly ground black pepper
1 tablespoon unbleached plain flour
3 teaspoons tomato paste
1 fresh bay leaf
1 sprig thyme
1 sprig rosemary
100ml red wine
50ml red-wine vinegar
250ml lamb or veal stock
100g pickled quince or pickled onion
2 tablespoons flat-leaf parsley, freshly chopped
1 free-range egg
2 tablespoons milk
1 quantity Sour Cream Pastry (Sour Cream Pastry link)

Click here for the instructions.