Pub Pies

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 1 large onion
• 2 teaspoons butter
• 1 garlic clove
• 1/4 cup brandy
• 2 lbs boneless lean lamb butt
• 2 eggs
• 1/4 cup finely chopped parsley
• 1 1/2 teaspoons salt
• 1/2 teaspoon thyme
• 1/4 teaspoon ground allspice
• 1/8 teaspoon pepper
• 1 teaspoon water
• 1 egg, beaten with the water
• 4 cups flour
• 1 teaspoon salt
• 1/2 cup butter
• 1/2 cup lard
• 1 egg

Recipe

• 1 also need 10 straight sided, deep individual foil pans.
• 2 preheat oven to 375°f.
• 3 in a skillet cook onion in the butter until browned.
• 4 mix in garlic and brandy and continue cooking until most of the liquid has cooked away.
• 5 using the fine blade of a food processor grind lamb well-you should end up with 4 cups.
• 6 add the onion mixture along with the eggs, parsley, salt, thyme, allspice and pepper; combine well.
• 7 pastry: in a large bowl combine flour and salt.
• 8 cut in butter and lard, continuing until mixture is crumbly and forms coarse crumbs.
• 9 beat egg in a measuring cup, mix in cold water to make 2/3 cup.
• 10 add egg mixture to flour mixture 2 tbsp at a time and mix with a fork.
• 11 using your hands form into 2 balls, 1 large and 1 small (2 to 1 ratio) on a floured board roll out the larger ball of pastry to around 1/8 inch thick.
• 12 cut into 5 inch circles and press them into the foil baking pans-the pans should be around 3 inches in diameter and 1 1/2 inches deep-divide lamb into the 10 lined pans.
• 13 roll out remaining pastry and cut it into 3&1/2 inch circles, making a small hole in the center of each for venting.
• 14 cover lamb filling with top crusts, moistening edges and pressing them to seal.
• 15 brush top with egg.
• 16 place on a foil lined baking sheet and bake until well browned-around 1 1/2 hours.
• 17 let stand for 5 minutes before serving or cool completely and freeze.