How to cook a lamb pie | Step by step recipe
This pie recipe is packed with Welsh Lamb and vegetables in a delicious rich sauce, making it a satisfying family meal on a chilly winter’s day.
Ingredients:
450g PGI Welsh Lamb, diced (boneless shoulder, boneless neck fillets or leg)
2 tbsp seasoned flour
2 tbsp oil
1 leek, washed and sliced
1 large onion, sliced
2 celery stalks, diced
400g small potatoes, halved
1 tbsp fresh rosemary, finely chopped
1 tbsp thyme, finely chopped
1 tbsp tomato purée
1 tbsp redcurrant jelly
200ml red wine
500ml stock
For the pastry:
300g plain flour
Seasoning
150g cold butter, cubed
1 egg, beaten
Approx. 2 tbsp cold water
1 tbsp rosemary and thyme, roughly chopped
1 egg, beaten (for glazing)
For the full recipe, go to:
Ultimate Wellington Recipe - Welsh Lamb Wellington Recipe
Beautiful Welsh recipe for Lamb Wellington, with mushrooms and laverbread. I served mine with green veggies, baby carrots, silky mashed potatoes, and a rich red wine/port sauce. Do you think it would have got me the title of Britain’s Best Home Cook?
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Lamb Wellington
Ingredients
500g piece cannon of lamb
200g chestnut mushrooms
20g dried mushrooms soaked in boiling water
Fresh thyme
2 tbsps dried laverbread (optional)
6 slices of prosciutto
500g puff pastry or a quantity of rough puff pastry
1 egg yolk, beaten
For the Pancakes:
100g flour
1 egg
250ml milk
Fresh Rosemary
Fresh Thyme
Fresh Parsley
For the Sauce:
A knob of butter
1 shallot
Fresh thyme
100ml red wine
100ml port
400ml chicken stock
Method
1. Season the lamb. Seal the meat in a hot pan with a splash of oil, about 2 mins on each side.
2. Roughly chop the fresh mushrooms, or blitz them in a food processor. Roughly chop the soaked dry mushrooms and squeeze out as much of the excess liquid as possible.
3. Season the mushrooms. Fry the mushrooms over a medium-high heat for 5-7 mins, most of the liquid should be evaporated away. Taste and season more if needed, stir through the laverbread if using and leave to cool.
4. Make the pancakes:
Add the flour to a bowl and season, mix the egg and mix and slowly add to the flour whisking the whole time. Add the herbs and mix them through. Add a drop of oil to a large non-stick pan, add enough batter to make a thin pancake, and swirl. you will need to make 3-4.
5. Layout cling film, create a layer of prosciutto, add the lamb, then top with the mushroom mix. Use the cling film to roll into a neat parcel shape (see video below). Chill for 15-20 mins.
6. Layout another piece of cling film, trim the pancakes into square shapes, and lay on the cling film. Add the lamb parcel, use the cling film to roll again, (see video below). Chill for 15-20 mins.
7. Roll out the puff pastry, then lay onto another piece of cling film. Add the lamb parcel and roll, very tightly, cutting away any excess. (see video below). Chill for 60 mins, but this can be made up to a day in advance
8. When ready to bake, preheat the oven to 200 C fan. Brush the pastry all over with the egg yolk, add a design (optional) and sprinkle the top with sea salt.
9. Cook for approx 20 mins, use a meat thermometer to make sure its cooked, I like my pink. For well-done leave for another 10-15 mins.
10. Leave to rest for 20 mins before carving.
Make the Sauce:
1. Melt the butter in a saucepan, add the shallot and gently cook until soft, add the wine and port and bring to the boil. Boil until reduced, add the chicken stock and continue to boil until thick and shiny, season with black pepper, taste before adding salt as it usually doesn't need salt.
Top Tips
I served mine, with silky mashed potatoes, fresh green veggies, and baby carrots, parboiled and finished in a pan with butter and thyme.
Lots of people put extra flour on their pastry to absorb the cooking liquid from the lamb, I think the pancakes, do a batter jobs and are far tastier.
Spice Roasted Lamb Loin, with Dried Fruit, & Fennel Tarte Tatin
David Burke's Primehouse Executive Chef Rick Gresh prepares a delicious entree that's perfect for Valentines Day...Spiced Lamb Loin, Dried Fruit & Fennel Tarte Tatin. For complete recipes visit Chef Rick's blog at timereleasedbrilliance.com
Lamb Loin Wrapped in Puff Pastry with ???? Mushroom Sauce #food #cookingadventures
Lamb Loin Wrapped in Puff Pastry with ???? Mushroom Sauce ????????
Special shoutout to @sova1977 for culinary artistry and @marih82 for providing ???? sheets! ????????????????????
Ingredients:
- Lamb loin (dry brined in salt for 6 hours or overnight)
- Puff ???? sheets
- ???? Butter and rosemary for searing
- Prosciutto or dry-cured meat
- ???? yolk (for glazing)
- Salt and pepper to taste
For the Red Wine Mushroom Sauce:
- ????Onion
- ????Garlic
- ????Mushrooms
- ????Red Wine
- Parmesan ???? cheese
Sculpting:
1. Prepare the Lamb:
- Dry brine the lamb loin in salt for 6 hours or overnight.
- Sear the lamb loin for 3-4 minutes on all sides with butter and rosemary.
2. Wrap in Puff Pastry:
- Lay out puff pastry sheets and place prosciutto or dry-cured meat on them.
- Wrap the seared lamb loin in the puff pastry, creating a beautiful pastry envelope.
- Glaze with egg yolk for that golden finish.
3. Bake:
- Bake the wrapped lamb loin in a preheated oven at 375°F (190°C) for 35-40 minutes or until the pastry is golden brown.
4. Make the Red Wine ???? and Mushroom ???? Sauce:
- Sauté ???? and ???? until fragrant.
- Add ???? and cook until browned.
- Pour in ????, let it simmer to reduce, then sprinkle in Parmesan cheese.
- Season with salt and pepper to taste.
5. Serve:
- Let the lamb cool slightly before cutting into portions.
- Drizzle the red wine mushroom sauce over each portion.
???? Elevate your dinner with this Lamb Loin masterpiece! ????✨ Perfect for a special occasion or a gourmet dinner at home. ???? to good food and delightful moments! ????????
#LambRecipe #PuffPastryDelight #RedWineMushroomSauce #GourmetDinner #HomeCookingMagic
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Music used
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Executive Chef Norbert Kostner and Executive Chef Philippe Gaudal
Munu Deboned lamb loin in golden puff pastry palette of seasonal vegetables and thyme scented Madeira sauce
To prepare the main course for the Gala Dinner, we decided to prepare a lamb dish as we both are rather classic
chefs of a certain age with a more classic background. I proposed to Philippe to prepare a classic lamb dish with a
nice mushroom wrapping and a golden pastry crust a copy of a beef Wellington. This dish is also one of the first
dishes I learned how to do and so I wanted to do it again. Lamb is also very much appreciated this days as it is free
range and only grass fed. We will serve the lamb medium pink accompanied by nice selection of seasonal Jan-Ka-Pak
vegetables, slightly glanced with Tea seed oil, light thyme and savory scented pan gravy and we will not forget the
classic mint-apple jelly. We wish you all Bon Appetite!