Cornish pies with lamb.

Cornish pies with lamb.

INGREDIENTS
1 cup of strong beef broth
1 cup dry red wine
600 g pulp of lamb
250g puff pastry
10 large mushrooms
4 shallots bulbs
1 medium head of garlic
2 sprigs rosemary
1 egg
3 tbsp. l. olive oil and a little more for greasing
salt, freshly ground black pepper

RECIPE
1.Mutton is cut into small pieces, chop the onion and garlic, mushrooms clean and cut into quarters.

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2.Season the meat with salt, pepper and the olive oil and fry in a deep frying pan with a thick bottom in the remaining olive oil over high heat. Skimmer put meat on a plate.

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3.In the same pan, roasting where meat, fry the onion and garlic until golden, 5-7 minutes. Then add the mushrooms, rosemary, salt and pepper, fry for 3-4 minutes. Return the meat to the pan. Pour the wine and broth, bring to a boil, reduce heat, simmer 1 hour.

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4.Coat with olive oil 4 small baking dish. Puff pastry cut into 4 squares, roll so that they were little more than the size of the baking dish.

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5.Equally expanded forms of meat, cover the dough and carefully «sticking» of the test edge to the outer edge forms.

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6.In the center of each cake to pierce a hole for steam, grease the egg surface. Bake until the dough propechetsya and will not be rosy-golden, about 20 minutes. Serve hot.

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