Grandma's Karoo lamb pie

Recipe from: 9/10/1998 12:00:00 AM
Ingredients 23
Servings 0
Time

Ingredients

  • 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
  • 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
 

Method

2 hrs 45 min
 
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.
 

Read more on: bake  |  lamb
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.