4 Hour Slow Cooked Lamb Filo Pie
Serves 6
Ingredients
1.7kg (or around about) leg of lamb
1 bottle red or white wine
2 sprigs rosemary
2 sprigs thyme
6 garlic cloves
2 sweet potatoes
3 sheets filo pastry
1 sheet puff pastry
1/4 cup flour
25g butter
Tbsp slithered almonds (garnish)
Salt & Pepper
Method
Pre heat oven to 140 degrees C. Sear lamb in a large pan for a few minutes each side, then place in the pot or oven tray. If the lid doesn’t quite fit all the way on don’t worry, the end of my leg was sticking out the top. Once the lamb is in the pot or tray, pour in the bottle of wine (I just leftover white and red so a mix is fine), peel the garlic cloves and sprinkle them in, followed by the herbs. You don’t need to remove the leaves from the stalks. Season well. Cover with the lid or foil and place in the oven for 4 hours. Peel and chop the sweet potato into cubes just before the 3.5 hour point. Then remove the lamb from the oven and add the sweet potato in. Place back in the oven for the last half an hour. While you’re waiting roll out the puff pastry and place in the bottom of the pie dish. Slice around the top edges so you get a nice clean edge. Remove lamb from the oven and remove foil or pot lid. Turn oven up to 190 degrees C. Leave to cool for a minute then using two forks, pull the lamb away from the bone. Discard bone and any other pieces of gristle etc, and the herb stalks. Season again. Remove 1 cup of the liquid and leave in a jug beside you. Pour in the flour slowly and stir as it starts to thicken. If it’s too thick and gluggy then pour some of the liquid back in, if it’s too runny then add more flour slowly. You don’t want it too runny as it will be a mess when you cut the pie. Spoon mix into the pie pastry and level out with a spoon or rubber spatula. Place first piece of filo on top then gently scrunch the pastry together. Repeat with the remaining two sheets. Feel free to rip pieces off and scrunch and place on any holes/ gaps you see. Melt butter in a dish then brush onto pastry. Place back in the oven for 30 minutes. Remove from the oven and sprinkle with almonds.