Cornish Lamb Pie

Directions

• Pour the flour into a zip lock bag and  season well with salt and pepper.
• Put the lamb in and shake it until all the lamb is coated with the floured seasoning.
• Place the lamb, onions, carrots, stock, wine and Worcestershire sauce into a large, heavy based pan.
• Heat until just boiling then cover and simmer gently for 50-60 minutes, or until the meat is tender.
• Preheat the oven to 200 degrees.
• Put a quarter of the lamb mixture into a 1 litre pie dish.
• Sprinkle over a a quarter of the chopped parsley.
• Repeat the layering three more times with the lamb mixture and parsley.
• Place one pastry sheet on a floured surface and brush lightly with cold water and cover with the second pastry sheet.
• Roll out the layered pastry large enough to cover the pie dish with a 1 cm over lap.
• Cut out a 1 cm wide strip of pastry and press onto the rim of the pie dish. Brush with cold water.
• Cover the dish with the pastry and press down firmly to seal. Trim, flake and flute the edge.
• Cut the pastry trimmings into leaf shapes.
• Brush with the pastry with egg and stick the leaves on the on the pie.
• Pierce a steam hole in the top.
• Bake for 30 minutes, or until pastry is golden
• Recipe Hints and Tips
• Cornish Lamb pie is suitable for freezing up to three months.