Method

METHOD

1.  Heat 2oz butter
2. Add chopped onion and celery, do not colour
3. Cut sliced lamb into strips and add to celery and onion
4. Sprinkle with flour, stir and add stock
5. Add capers and chives
6. Cook for 5 minutes and leave to cool
7. Grease an 8” enamel plate with 1oz butter
8. Pin out pastry and line the plate
9. Pour the cooled meat mixture onto centre of pastry
10. Pin out the rest of pastry and cover the pie
11. Seal well and decorate, cut a hole in centre to allow steam to escape
12. Brush with egg wash
13. Bake 180 c for 30 minutes, make sure the base is cooked

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Ingredients

Prep time:

Cook time:

Serves: 4

• 12oz short crust pastry

• 12oz sliced cooked lamb

• 6oz chopped celery

• 1 finely chopped onion

• 3oz butter

• 2tbsp capers

• 2tbsp chopped chives

• ¼ pt chicken stock

• Sprinkle of flour

• Egg wash- 1 egg, splash milk