Recipe Centre

Grandma's Karoo lamb pie

Ingredients
5 peppercorns
4 medium-sized potatoes, peeled and diced
SEASONINGS
5 ml ground coriander
2 cloves garlic, crushed
2 ml chilli or cayenne powder
10 ml mustard powder
10 ml sugar
65 ml vinegar
10 ml salt
2 ml black pepper
cornflour for thickening
1 whole onion spiked with 10 whole cloves
SOUR CREAM PASTRY
750 ml bread flour
5 ml salt
250 g unsalted butter
250 ml sour cream
FILLING
2 kg lamb shanks, cut into 3-5 cm size pieces
500 ml vegetable or chicken stock
1 whole onion spiked with 10 whole cloves
1 bay leaf

Method:
Sift the flour and salt together three times and cut or rub in the butter until it resembles tiny peas in the flour. Add all the sour cream at once to the flour and cut in with a knife until well blended, Gently knead the dough with one hand so it forms a ball. (Do not add extra water, simply continue kneading until the dough becomes manageable.) Leave the dough to rest for 30 minutes or even overnight. Roll out on a floured surface and fold into thirds. With the open sides of the dough parcel facing you, roll out once more and fold into thirds. Repeat once. Leave the dough to rest for 30 minutes. Repeat the rolling and folding process twice more. The dough is now ready to use, but may also be chilled for three days or frozen for up to three months. FILLING Preheat the oven to 190 ºC and spray a large ovenproof pie dish with non-stick spray or butter lightly. In a large pot, slowly simmer the meat, stock, onion, bay leaf and peppercorns for about 2 hours (the meat should just start falling off the bones). Add the potatoes during the last 20 minutes cooking time and simmer slowly until tender. Leave the meat and potatoes to cool in the stock before removing with a slotted spoon. Discard the onion, bay leaf and peppercorns. Shred the meat and remove the bones, fat and sinew. Add all the seasonings except the cornflour and onion to the remaining stock and bring to the boil. Thicken with a little cornflour if too watery. Add the shredded meat and potatoes and mix. Spoon the meat into the prepared dish and place the onion in the centre to prevent the dough from collapsing. Leave to cool completely. Roll out the pastry and cover the meat. Decorate the crust with strips of pastry, brush with egg and bake for about 45 minutes until golden brown. Serve hot with vegetables. Makes 1 large pie.

Recipe From : YOU September 10, 1998

Recipe from YOU : September 10, 1998 See what YOU has in store this month. Subscribe now and save!