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Alsace lamb pie

  • 20 minutes
  • 35-40 minutes
  • 6-8
Alsace lamb pie

Everyone will love these pies.


  • 1x quantity of Alsace lamb, chilled (see recipe on the website)
  • 400 gram block frozen puff pastry, defrosted
  • beaten egg or milk to glaze


  1. Preheat the oven to 220ºC and place the rack in the middle.
  2. Pile the Alsace lamb into an 8-cup capacity pie dish and place a pie funnel into the centre of the dish. Set aside.
  3. Roll the pastry out on a lightly floured bench to 3-mm thickness. Brush the lip of the pie dish with water. Cut sufficient 1-cm wide strips of pastry to press onto the lip of the pie dish. Brush the pastry strip with beaten egg or milk.
  4. Roll the remaining pastry over the rolling pin, unroll over the pie and press the two pastry edges together. Trim the pastry edges neatly.
  5. Brush the top of the pie with the beaten egg or milk to glaze well. Cut a cross in the centre, where the pie funnel is, to allow the funnel to pierce its way easily through the pastry.
  6. Trim the pastry and use any remaining trimmings to decorate the pie if wished. Brush these with egg glaze. Use a large cook's knife to 'knock-up' the edge of the pastry - this will help the puff pastry rise beautifully. Hold the knife horizontally and tap the cut edge of the pastry several times with the sharp edge of the knife. Do this all the way round the pie.
  7. Bake in the preheated oven for 20 minutes, then lower the temperature to 200ºC for a further 15-20 minutes or until the pastry is well cooked and the lamb hot.
  8. Serve with mashed parsnips and potato mixed together and seasonal vegetables.

Cooks Tips


- Use a short crust pastry.

- Use beef in place of lamb.

- Make into individual pies. Line the base of 6 small metal pie dishes with short crust pastry. Fill with the Alsace lamb and cover with puff pastry. Bake as above, though the cooking time will be about 10 minutes less.

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