Cornish pies with lamb.

Cornish pies with lamb.

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

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


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.


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.


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.


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


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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