Welsh Lamb and Leek Pie

Ingredients

• 500g (1.1 lb) lamb shoulder, diced 500g (1.1 lb) lamb shoulder, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 leeks, sliced 2 leeks, sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 250ml (1 cup) beef or vegetable broth 250ml (1 cup) beef or vegetable broth
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste
• 1 sheet of ready-made puff pastry 1 sheet of ready-made puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 28g (Saturated: 10g)
• Carbohydrates: 20g (Sugars: 2g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the diced lamb and cook until browned on all sides. Remove the lamb from the pan and set aside.
3. 3.
   In the same pan, add the sliced leeks and minced garlic. Sauté until the leeks are softened.
4. 4.
   Sprinkle the flour over the leeks and garlic, stirring well to coat.
5. 5.
   Gradually pour in the beef or vegetable broth, stirring constantly to avoid lumps.
6. 6.
   Add the Worcestershire sauce, thyme leaves, salt, and pepper. Stir until well combined.
7. 7.
   Return the browned lamb to the pan and simmer for 10-15 minutes, until the sauce has thickened.
8. 8.
   Transfer the lamb and leek mixture to a pie dish.
9. 9.
   Roll out the puff pastry sheet to fit the top of the pie dish. Place the pastry over the filling and press the edges to seal.
10. 10.
    Brush the pastry with the beaten egg to create a golden crust.
11. 11.
    Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden.
12. 12.
    Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a well-marbled piece of lamb shoulder, as it will become tender and flavorful when slow-cooked.
• Leeks — Make sure to thoroughly wash the leeks to remove any dirt or sand trapped between the layers.
• Puff pastry — If you prefer a homemade pastry, feel free to make your own puff pastry from scratch. However, using a good-quality ready-made puff pastry saves time and still yields delicious results.

Tips & Tricks

• To enhance the flavor of the lamb, marinate it in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• For a richer sauce, you can add a splash of red wine to the leek and lamb mixture before simmering.
• If you prefer a vegetarian version, you can substitute the lamb with mushrooms or root vegetables for a delicious alternative.
• Serve the pie with a dollop of creamy mashed potatoes and steamed seasonal vegetables for a complete meal.
• Leftover pie can be reheated in the oven or enjoyed cold the next day.

Serving advice

Welsh Lamb and Leek Pie is best served hot, straight from the oven. Allow it to rest for a few minutes before slicing and serving. Pair it with a side of creamy mashed potatoes and steamed seasonal vegetables for a satisfying meal.

Presentation advice

To present the Welsh Lamb and Leek Pie beautifully, place a slice on a plate and garnish with a sprig of fresh thyme. The golden pastry crust should be visible, showcasing the delicious filling inside. Serve it alongside the suggested side dishes for an appetizing and visually appealing presentation.