Lamb, fennel and Manchego pie with lard pastry
SERVES 6 // PREP TIME 1 HR // COOK 3 HRS 10 MINS (PLUS RESTING, COOLING, CHILLING)
Lamb neck breaks down to become very tender, which makes for a rich filling – the perfect contrast to the crisp, golden pastry. You can also choose any cut that benefits from long, gentle cooking, such as beef shin or brisket.
60 ml (¼ cup) olive oil
3 large lamb necks, cut into 4cm-thick pieces
50 gm (⅓ cup) seasoned plain flour
2 tbsp rosemary, finely chopped
2 tsp Dijon mustard
150 ml dry white wine
50 ml dry vermouth
500 ml (2 cups) veal stock
8-10 golden shallots, peeled, root intact
1 small fennel bulb, thinly sliced
70 gm Manchego, finely grated
2 egg yolks, beaten with
1 tbsp milk, for eggwash Fennel seeds and salt flakes, to decorate PASTRY
400 gm plain flour
150 gm lard (see note) or diced chilled butter
Bu hikaye Gourmet Traveller dergisinin April 2020 sayısından alınmıştır.
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Bu hikaye Gourmet Traveller dergisinin April 2020 sayısından alınmıştır.
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