Christmas Home-run – Meat Pies

I love my butchers. They are so hipster ! We are not yet on first-name terms but I do put a lot of effort ( and money ) to reach that stage of recognition.

This week-end, I came to them with a shopping list to cook meat pies.

Ingredients
For the dough
Flour : 250g
Butter : 100g unsalted
Water : 125ml
Salt : 2 pinches

Prepare the dough first as it will need to rest in the fridge for about 30min.
Mix the flour and salt, then add the diced butter. Once the butter and flour are properly mixed pour the water in and bring the dough to a ball.
It might be sticky at this stage, but don’t be tempted to add more flour in. Putting the dough in the fridge will do the job.

For the filling
Lamb shoulder: 400g
Lamb kidney fat : 100g
Spices : cinnamon, paprika, nutmeg – a couple of pinches each depending on your taste
1 lemon zest
Salt and black pepper

Dice coarsely the meat and kidney fat. To be honest it was the first time I used kidney fat and I was quite suspicious about it… So I did not use the full amount. I did increase the proportions of meat ( the initial recipe read 250g) and I might even increase more for the next round. We want a generous filling !
Season with the spices, lemon zest, salt and pepper.

Now comes the playful part of the recipe. I hope you mastered modelling clay as a kid because the same underlying skills are at stake here.

To build the little “dough pots” you need to :
1. Roll the dough in a rectangle, use flour on the surface to avoid it to be too sticky.
2. Cut 5 stripes in the rectangle : about 5 cm wide and 20 cm long.
3. Roll the stripes to get a circle of a diameter of about 5 cm, and cut the extra from the stripe. You will use it to create the top and bottom of the pie.
4. Assemble the bottom with the circle making a strong junction between both, to make sure they stick together

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5. Fill you little pots with the meat preparation.

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6. Cover with a dough lid, and brush with egg yolk.
7. Bake at 220 degrees for about 25 minutes.

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It’s perfect for a Sunday evening, served with salad.

All I can think of now are the variations of fillings we could do… A new pet project might be seeing the light of day !