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Masala shank pies


Masala shank pies

Ingredients 14
Servings 4-6
Time 20 minutes

Ingredients

  • 4-6
    small lamb shanks
  • 30
    ml
    roasted masala
  • 2,5
    ml
    cumin seeds
  • salt and freshly ground pepper
  • 2
    bay leaves
  • 4
    garlic cloves, crushed
  • 1
    onion, quartered
  • 2
    carrots, chopped
  • 1
    l
    chicken or beef stock
  • TO FINISH
  • 2
    rolls puff pastry
  • 1
    egg yolk, whisked with 15ml (1T) water
  • 2,5
    ml
    cumin seeds
  • 5
    ml
    cornflour, mixed with 5ml (1t) water
 

Method

 

Preheat the oven to 170°C. Line a baking sheet with baking paper.

1. Season the meat with the masala, cumin seeds, salt and pepper.

2. Put the bay leaves, garlic, onion and carrots in an ovenproof dish with a lid. Put the meat on top and pour the stock over. Cover and bake for 3 hours or until the meat is tender and almost  falling off the bone.

3. Carefully remove the meat from the stock and cool for 30 minutes. Reserve the stock.

4. To finish Increase the oven temperature to 180°C.

5. Lightly roll out the pastry on a floured surface and divide into 4-6 large pieces – one for each shank.

6. Position a shank in the middle of a piece of pastry, fold the sides over and press at the top (around the shank bone) to seal. Repeat with the rest of the meat.

7. Arrange the pies on the prepared baking sheet and brush with the egg yolk mixture. Sprinkle the cumin seeds over and bake for 25-30 minutes or until golden and done.

8. In the meantime, heat the ovenproof dish on the stove. Add the cornflour mixture and stir constantly until the gravy has reduced and thickened. Serve the pies and gravy with a side dish of your choice.

 

Read more on: pies  |  lamb shank
 

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